> Skip to content

Recipe  •  19 October 2021

 

Burnt Basque cheesecake

The burnt Basque cheesecake surely owes its newfound popularity in part to #lockdown 2020.

Instagram was inundated with pictures of this delicious dessert, which originated at La Viña in the Spanish town of San Sebastian, and with good reason. It’s good . . . really good! Because it is cooked at a high temperature the crust is dark and actually burnt, giving this sweet cheesecake a distinctive savoury and caramelised flavour essential to its success. This recipe is for a small cheesecake as I found using a kilo of cream cheese is just too much of a good thing.

SERVES 12

I have used an electric mixer in the recipe for ease, but it’s pretty easy to mix by hand and actually quite satisfying if the cream cheese is at room temperature and already soft before you begin.

  • 400 g cream cheese, at room temperature
  • 20 g plain flour
  • ½ teaspoon fine sea salt
  • 300 ml thickened or pouring cream
  • 3 free-range eggs, plus 1 egg yolk
  • ¾ cup (120 g) icing sugar, sifted
  • 1 teaspoon vanilla bean paste
  • finely grated zest of 1 lemon

Preheat the oven to 240°C fan-forced (don’t use conventional setting). Line the base and sides of a 20 cm springform cake tin with a double layer of baking paper, extending the paper above the edge of the tin by 10 cm, to allow for expansion during cooking.

Place the cream cheese into a large mixing bowl of an electric mixer and attach the paddle. On low speed, mix the cream cheese until smooth.

Sift the flour and salt into a different bowl, add 1/3 of the cream and whisk together to remove any lumps, then add the remaining cream and whisk until smooth. Set aside.

Add the eggs and egg yolk to the softened cream cheese one at a time, making sure each egg is fully incorporated before adding the next one. Sprinkle in the sifted icing sugar and mix for a further minute, then pour in the cream and flour mixture. Add the vanilla paste and lemon zest and continue to mix until completely smooth. This process should be done gently and at low speed, or mix by hand. The idea is to keep the mixture free from bubbles or aeration.

Pour the mixture into the prepared cake tin. Run a knife through the mixture in the tin to remove any bubbles. Bake for 35 minutes or until the cheesecake is just set, with just a slight wobble in the centre (the internal temperature will read 55°C on a digital thermometer). The surface will be very well coloured.

Remove from the oven and allow to sit for 3–4 hours to cool completely before attempting to remove the tin.

Serve at room temperature. Leftovers can be kept in the fridge for up to 1 day.


Good Food Every Day Gary Mehigan

The essential collection of Gary’s favourite home recipes, for down-to-earth and delicious cooking that’s achievable any day of the week.

Buy now
Buy now

More features

See all recipes
Recipe
Tomato sauce

A delicious multi-purpose sauce from Good Food Every Day.

Recipe
Spinach and ricotta lasagne

A fresh and delicious lasagne to enjoy regularly.

Article
Gary Mehigan reveals surprising Christmas lunch tradition

The TV chef has revealed the one Christmas favourite he leaves off the menu.

Article
Gary Mehigan's 5 tips for the perfect Christmas lunch

The TV chef shares his secrets to successfully entertaining friends and family over the holidays.

Recipe
Child-friendly beef stroganoff

A scrumptious winter favourite, perfect for the whole family.

Recipe
Buttery Beef and Peanut Stir-Fry

I get these intense cravings for stir-fries. Whether it’s the hottest humid night or a blistering cold day, a stir-fry energizes me in a way that few dishes can. This one is on regular rotation in my home kitchen.

Recipe
Herby Rice and Black Bean Salsa Burrito Bowl

Both fresh and substantial, this burrito bowl is packed with fresh herbs which elevate the rice to something special.

Recipe
Cheesy stuffed mushrooms

A quick and easy favourite from the Healthy Keto Air Fryer Cookbook.

Recipe
Banana chocolate-chip oat cookies

Try your hand at this delicious vegan cookie recipe.

Recipe
Grilled eggplant salad | yam makreua yao

An attractively smokey salad from Thai Food.

Recipe
Marinated prawn salad with grated coconut | pla gung mapraow krut

A delicious and easy dish that's full of flavour.

Recipe
Beef Panaeng | geng panaeng neua

A panaeng curry is perhaps one of the most popular in the Thai repertoire.

Looking for more recipes?

See all recipes