A golden baked cheesecake wrapped in baking paper with a blackened top

Basque cheesecake

Name: Basque cheesecake
Total time: 1 h 15 min
Yield: Serves 6-8
Cuisine: Spanish
Ingredients: 650g full-fat soft cheese at room temperature; 300g caster sugar; 5 eggs; 150g soured cream; 230g double cream; 35g cornflour; 1⁄2 tsp sea salt flakes

Ravneet Gill

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Serves 6-8

Easy

Total time: 1 hr and 15 mins

A star rating of 5 out of 5.2 ratingsRate

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This is so low-fuss, it’s unbelievable – perfect for anyone who is short on time and needs to make something quick (preferably for the next day). It’s a caramelised cheesecake, baked high and fast, that can be eaten warm or served cold straight from the fridge

Gluten free

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This basque cheesecake recipe is an extract from Sugar, I Love You by Ravneet Gill (£20, Pavilion Books). Also check out more cheesecake recipes including our burnt ricotta cheesecake, New York cheesecake, baked raspberry cheesecake, Japanese fluffy cheesecake and more cheesecake recipes. Looking for a sweet sharing idea to please a crowd? Make up our easy but impressive dessert board.

Ingredients

Nutrition

650g full-fat soft cheese

at room temperature
300g caster sugar
5 eggs
150g soured cream
230g double cream
35g cornflour
1⁄2 tsp sea salt flakes

Nutrition: per serving

kcal595
fat42g
saturates25.8g
carbs44.8g
sugars41g
protein9.4g
salt1g

Method

step 1

Heat the oven to 220C/fan 200C/gas 7, without the fan running. Tip the soft cheese into the bowl of a stand mixer and beat until soft and pliable, or do this in a large bowl with a wooden spoon. Add the sugar and beat until fully mixed. Add the eggs, one at a time, beating well between each addition. In a separate bowl, stir together the soured cream and double cream. In another small bowl, mix together the cornflour and sea salt flakes, then stir this through the cream mixture. Tip this into the soft cheese mixture and beat well to combine.
step 2

Line a deep 20cm baking tin with a sheet of baking paper that’s large enough to line the base and come right up over the edges. Lay another large sheet of baking paper across the first, so it forms a cross and the tin is completely covered with paper. You want the paper coming over the top of the tin, as this will help you lift out the baked cheesecake at the end. It’s important that there are no holes in the paper lining, as this would cause the mix to leak and make a mess in the bottom of the oven.
step 3

Make sure the paper is securely in place, then pour the cheesecake mixture into the tin. Put the tin on a baking tray and put in the middle of the oven. Bake for 45-50 minutes or until the cheesecake is dark on top and puffed up. It might crack around the edge but this is fine. It should be wobbly in the middle.
step 4

Remove from the oven and serve warm, or cool completely before chilling in the fridge overnight (this will lend a perfectly creamy texture). The next day, cut and serve.

This basque cheesecake recipe is an extract from Sugar, I Love You by Ravneet Gill (£20, Pavilion Books). Photographs by Ellis Parrinder.

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Authors

Ravneet Gill

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A star rating of 5 out of 5.2 ratings

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