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top down view of cheesecake cut into slices, a knife, raspberry compote

Burnt Basque Cheesecake

Julia Frey of Vikalinka
This Burnt Basque Cheesecake is the simplest cheesecake you will ever make and quite possibly the creamiest!
5 from 3 votes
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Course Dessert
Cuisine Spanish
Servings 8
Calories 598 kcal

Ingredients
  

  • 700g/25 oz full fat cream cheese I used Philadelphia, at room temperature
  • 200g/1 cup caster sugar/superfine sugar
  • 5 eggs large
  • 200ml/ 1 cup double cream/heavy whipping cream
  • 1 tsp vanilla
  • 3 tbsp plain/all purpose flour
  • ¼ tsp salt

For the raspberry compote

  • 150g/1 ½ cup fresh or frozen raspberries
  • 100g/1/2 cup sugar
  • 2 tbsp water
  • 100g/1 cup fresh raspberries

Instructions
 

  • Preheat the oven to 400F/200C. Line an 8 inch/20cm cake pan with parchment paper making sure the edges of the paper overhang by good 1-1.5 inches. If your parchment paper is too narrow, cut two pieces and lay them down in a criss cross fashion. Don't worry if the paper is not flat against your pan and you have pleats, this cheesecake is supposed to look rustic. You can use a springform pan if you have one or a regular one. You should have no trouble removing the cheesecake by pulling it out by the ends of parchment paper.
  • Beat the room temperature cream cheese with sugar until the sugar is dissolved. Then add the eggs and beat well until the mixture is light and fluffy, then pour in the cream, vanilla, flour and salt, blend until everything is combined.
  • Pour the mixture, which will be runny, into a lined with parchment paper pan and bake in the preheated oven for 1 hour to 1 hour 10 minutes until the top is burnt but the middle is still a bit jiggly. If you prefer a softer, custardy center reduce the cooking time to 50 minutes. The cheesecake will rise to the top of your pan but it will fall slightly once cooled, which is normal.
  • While the cheesecake is baking, make the raspberry compote. Combine 150g/1.5 cups fresh or frozen raspberries with the sugar and 2 tablespoon of water in a small saucepan and let it cook over low heat until the mixture is syrupy and coats the back of a spoon. Remove from the heat and stir in 100g/1 cup of fresh raspberries. Set aside till needed.
  • Cool the cheesecake until room temperature, then put in the fridge and chill for a couple of hours. Remove from the fridge 30 minutes before serving to bring to room temperature. Take out of the pan and carefully pull the parchment paper off, slice and serve with the raspberry compote.

Nutrition

Calories: 598kcalCarbohydrates: 48gProtein: 10gFat: 42gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 233mgSodium: 403mgPotassium: 228mgFiber: 2gSugar: 42gVitamin A: 1701IUVitamin C: 8mgCalcium: 126mgIron: 1mg
Keyword Basque cheesecake
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