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  • Writer's pictureSilvana

The best cheesecake in the world...

Burnt Basque cheesecake

I so love a baked cheesecake (and also things that are a little burnt)! This recipe is inspired by a pudding that blew me away during a carefree lunch at the fabulous I’m sure mine doesn’t come close to theirs but it is terrific and one of the easiest cheesecakes you'll ever make - you don’t even have to bother bashing up biscuit crumbs as it is base-free!

Prepare: 10 minutes

Cook: 60 minutes


600g soft cheese

300ml double cream

175g caster sugar

3 eggs

25g cornflour

½ tsp salt

½ tsp vanilla extract

1 Preheat the oven to 180°C, gas mark 4. Very casually line a 20cm springform cake tin with parchment - crumples and creases are encouraged. Sit the tin on a baking sheet to make getting it in and out for the oven easy and in case you have a leaky tin.

2 In a large bowl, whisk together the soft cheese, cream, sugar, eggs, cornflour, salt and vanilla until smooth.

3 Pour into the prepared tin and bake a good hour or so until the colour is nice and dark but there’s still some wobble. Open the door and leave to cool; serve just warm or chilled.

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