Burnt basque cheesecake

Featured tools:

Stand mixer

Mix, knead, whisk

Round cake pan

22 cm Springform

1. Cheese Filling

   • 515 g cream cheese
   • 385 g double cream (35% fat)
   • 300 g eggs (6 units)
   • 255 g vanilla or white sugar
   • 250 g mascarpone cheese
   • 18 g cornflour
   • 5 g vanilla

   • Mix the cream cheese, mascarpone, sugar, and vanilla in the mixing bowl using the paddle attachment or a spatula. Mix for about 5 minutes until you obtain a creamy and smooth mixture.
   • During the preparation of the cheese filling, use utensils that won’t incorporate air into the mixture; aim for a smooth and creamy texture, not an airy one.
   • Add the eggs one by one and mix until fully incorporated.
   • Sift the cornflour into a bowl, add a small amount of cream, and mix well until you have a smooth paste without lumps. Add this paste to the previous mixture and integrate.
   • Finally, add the cream and mix well.
   • Line a 22 cm round baking tin with parchment paper and pour the mixture through a strainer.
   • This last step is important to remove any air bubbles and small lumps that may be in the mixture.
   • Bake with top and bottom heat at 200º C for 40 minutes.
   • Allow to cool completely and store in the fridge for at least 6 hours, ideally overnight.

2. Assembly

   • 100 g fresh raspberries (optional)
   • 100 g raspberry jam (optional)

   • Once the cake has rested in the fridge, carefully remove it from the tin and place it on a plate.
   • Serve the cake with fresh raspberries and/or raspberry jam.
   • Store in the fridge until serving, and leave at room temperature for at least 30 minutes before serving.

Discover the history of burnt basque cheesecake.

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