Burnt basque cheesecake

What is basque cheesecake?

Originating from the Spanish coastal town of San Sebastian, basque cheesecake typically consists of a combination of cream, sugar and eggs. This classic Spanish dessert differs from other baked cheesecakes, as it doesn't have a crust. Instead, it is baked at high temperature to create its signature 'burnt' top, which also holds it together.

Tips for how to make basque cheesecake

• Bring the ingredients to room temperature before whisking to ensure a smooth, uniform batter that is lump-free, reducing the chance of the cheesecake cracking during baking
• Once the mixture has been poured into the tin, gently tap it on a work surface to bring any air bubbles to the top. This prevents air pockets from forming during baking, which could crack the surface of the cheesecake
• To ensure a delicate, mousse-like texture, don't overbake the cheesecake. Baked at a high temperature for a relatively short time, it should form a dark crust on top and have a uniform wobble when gently shaken. Leave to cool fully and chill for at least 2 hrs or ideally overnight for a more intense flavour and creamy texture
• The cheesecake will rise during baking, then sink as it cools, creating the characteristic crater-like shape
• For clean cuts, use a large, sharp knife and wipe the blade using kitchen paper between each slice

How to know when the basque cheesecake is cooked

A basque cheesecake should have a deeply caramelised crust and smooth, slightly gooey, mousse-like centre. Cooking times may vary depending on your oven, so check it 8 mins before the cooking time is up – the crust should be a deep caramel colour and there should be a uniform wobble when the tin is gently shaken.

How to store basque cheesecake

Once fully cooled, chill, uncovered, for up to 2 days. Covering the cheesecake can lead to drops of condensation tarnishing the caramelised crust.

Can you freeze basque cheesecake?

• Although the cheesecake is best eaten fresh, it can be frozen for up to a month
• To freeze a whole cheesecake, cool completely and chill for up to 2 hours, then double-wrap in cling film before freezing. Alternatively, cut the chilled cheesecake into slices and double-wrap these individually. Defrost in the fridge overnight

What to serve with basque cheesecake

• Roasted apricots: Cut apricots in half, toss with honey and a splash of Vin Santo or Spanish sherry, and roast at 200C/180C fan/gas 6 for 15 mins
• Macerated berries: Steep strawberries and raspberries in sugar and lemon juice – the acidity helps balance out the rich cheesecake
• Simple chocolate sauce: Melt chocolate and mix with cream, sugar and a splash of almond liqueur to make a divinely rich, silky sauce to pour over the cheesecake
• Blackcurrant compote: A homemade compote makes the most of seasonal fruit – balance the tart berry flavour with sugar and a touch of lemon juice