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If you’re good at burning desserts, this recipe is perfect for you! The beauty of this cheesecake is in its burnt, caramelised flavour. 

Hailing from San Sebastian in Spain otherwise known as Basque Country (hence the name), this is a crustless cheesecake, made by simply beating all the ingredients together, chucking them in a cake tin and baking until burnt. Sounds insane but trust me, this special cheesecake is as easy as it is delicious. Don’t be afraid to get the top really burnt and caramelised – the richness of the filling needs it! Find the recipe below…

Vanilla Bean Basque Cheesecake

Find the recipe below or download the printable recipe card at the end of this post.

VANILLA BEAN BASQUE CHEESECAKE

Serves 4-6

 

1kg full fat cream cheese

500ml cream

1 x The Kate Tin Gourmet Vanilla Bean, split

380g Natura Sugars Golden Caster Sugar 

7 large eggs

15ml (1 tbsp) rice flour 

 

Using a blender, blend the cream cheese, cream, vanilla seeds, sugar, eggs and rice flour on high speed for 3-5 minutes. The mixture should be very runny. Preheat the oven to 250 degrees Celsius (230 degrees fan-forced). Line the base and sides of a 24cm springform cake tin with baking paper and spray with cooking spray. Line the outside of the tin with foil. Place the tin in a roasting tray and pour the cheesecake mix into the cake tin. Once the cheesecake is in the oven, reduce the temperature to 240 degrees Celsius, gas mark 8. Bake for 25-30 minutes minutes. The center should be set but slightly wobbly like jelly. Refrigerate for 24 hours. 

                                                                                                                            

Basque Cheesecake
Serves 6
Print
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1kg full fat cream cheese
  2. 500ml (2 cups) cream
  3. 1 vanilla pod
  4. 380g caster sugar
  5. 7 large eggs
  6. 15ml (1 tbsp) rice flour
Instructions
  1. Using a blender, blend the cream cheese, cream, vanilla seeds sugar, eggs and rice flour on high speed for 3-5 minutes. The mixture should be very runny.
  2. Preheat the oven to 250 degrees celsius, gas mark 9.
  3. Line the base and sides of a 24cm springform cake tin with baking paper and spray with cooking spray.
  4. Line the outside of the tin with foil. Place the tin in a roasting tray and pour the cheesecake mix into the cake tin.
  5. Once the cheesecake is in the oven, reduce the temperature to 240 degrees celsius, gas mark 8.
  6. Bake for 25-30 minutes minutes. he centre should be set but still be wobbly like jelly.
  7. Refrigerate for 24 hours.
The Kate Tin https://thekatetin.com/