Recipe of Today: Basque Burnt Cheesecake

Recipe of Today: Basque Burnt Cheesecake


  • 16 oz cream cheese, at room temperature
  • 200g (1 cup) granulated sugar
  • 4 large eggs
  • 1 ¼ cups heavy cream
  • 2 tbsps) all-purpose flour
  • 1 tsp vanilla extract
  • zest of one lemon


  • Preheat your oven to 220°C and line an 8-inch round cake pan with parchment paper, ensuring it hangs over the edges for easy removal.
  • In the mixing bowl of your Kitchenin KM50 Stand Mixer, add the cream cheese and sugar. Using the paddle attachment, beat them together on low speed until smooth and creamy, scraping down the sides of the bowl as needed.
  • Add the eggs one at a time, mixing well after each addition. Continue to mix until the batter is well combined and smooth.
  • In a separate bowl, sift the all-purpose flour to remove any lumps. Slowly add the heavy cream to the cream cheese mixture while continuing to mix on low speed.
  • Add the sifted flour, vanilla extract, and lemon zest to the batter. Mix until everything is fully incorporated and the batter is smooth.
  • Pour the batter into the prepared cake pan. It's okay if it looks a bit thin; this is normal for a Basque Burnt Cheesecake.
  • Place the cake pan on a baking sheet to catch any drips, and bake in the preheated oven for 50-60 minutes, or until the top is deeply golden brown and the center is set. The cake will rise significantly during baking and then collapse as it cools.
  • Remove the cake from the oven and let it cool to room temperature in the pan. Once cooled, refrigerate it for at least 3 hours or overnight.
  • Before serving, carefully lift the cheesecake out of the pan using the parchment paper overhang. Slice and enjoy!

Leave a comment

Please note, comments must be approved before they are published

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.