A trip to San Sebastian was one of my first travel posts, here on my blog many years ago when phones didn’t have cameras or Instagram used as a travel guide. This might have been why I missed trying the now famed Burnt Basque Cheesecake. A super rich, creamy baked cheesecake with its iconic dark burnt top. With a slightly wobbly middle (don’t we all!), its clean baked flavour pairs well with tart fruit compotes and sauces. It’s been on my bake wish list for a while and happy to share a recipe for Burnt Basque Cheesecake with Homemade Passionfruit Curd.
The dessert looks quite daunting to make but actually, the hardest part is waiting overnight for the cheesecake to chill and to set up. It’s as easy as mixing everything together, pouring into the prepared tin and baking it – super easy right? I paired mine with homemade passionfruit curd, which brings its own creaminess but also cuts through the creaminess and richness of the cheesecake with a sharp tang of the passionfruits.
The cheesecake bakes between 35 and 50 minutes, it depends how soft set you would like the middle of the cheesecake, mine was baked at 40 minutes and had a soft set middle that just held its shape and almost a panna cotta texture. You don’t want to overbake the cheesecake or you’ll miss the delicious creamy middle.
The passionfruit fruit takes more patience than the cheesecake and is good to make while the cheesecake bakes as will also need to chill overnight. You want to cook the curd on the lowest setting you have on your hob and keep an eye on it whilst serving as it suddenly starts to thicken. Don’t be tempted to raise the temperature as you might just get sugary scrambled eggs! The curd should be stored in a jam jar in the fridge and any left over from serving with the cheesecake is perfect slathered on toast.
Equipment You'll Need
Burnt Basque Cheesecake Recipe
- Total Time: 55 minutes
- Yield: 12 Slices 1x
Description
Serves 12
Ingredients
For Cheesecake –
- 1kg Cream Cheese
- 7 Large Free Range Eggs
- 400g White Caster Sugar
- 1tbsp Plain Flour
- 200ml Double Cream
Instructions
- Preheat the oven to 210C. Line a 23cm Springform Round Tin with parchment paper, you want it overhanging the edge so to help when removing the cheesecake after baking.
- In a stand mixer bowl, mix all the ingredients until smooth and incorporated. I mixed the eggs in, one at a time.
- Bake on the center rack for 35-50 minutes. The cake will rise quite a bit but don’t worry, it will settle when it’s out of the oven. I baked mine for 40 minutes for a still creamy soft set middle. If you want a darker top you can use the grill to toast the top for 5 minutes, watching the parchment while doing it. If you like the center very runny, remove at 35 minutes.
- The middle should have a wobble to it still as you don’t want it complete set firm.
- Remove from the oven and leave to cool at room temperature for 2 hours before covering and transferring to a fridge to chill overnight before serving.
- Don’t remove the cake from the parchment paper until it’s ready to be cut, plated as it can start to lose its shape, leave in the tin if not eating the whole cheesecake in one sitting. Serve with a dollop of passionfruit curd (recipe below)
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Bake
- Cuisine: Spanish
Homemade Passionfruit Curd Recipe
- Total Time: 45 minutes
- Yield: A Small Jam Jar
Description
Makes a Small Jar
Ingredients
- 6 Passionfruits, juiced, seeds removed
- 1 Large Free Range Egg
- 1 Large Free Range Egg Yolk
- 75g Caster Sugar
- 50g Unsalted Butter
Instructions
- In a bowl, beat the egg, egg yolk and sugar together.
- Melt the butter over low heat in a heavy-based pan, and when melted stir in the sugar-egg mixture and the passionfruit juice, and keep cooking gently, stirring constantly, until thickened. Take your time and be patient as too hot and you’ll get scrambled eggs!
- When thickened, pour into a clean jam jar and chill in the fridge when ready to use.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Preserves
- Method: Cooking
- Cuisine: British
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