I recently saw one of these beauties on my instagram feed and was intrigued by the hype. Originating in foodie capital San Sebastian to hip bakery Hart Bageri in Denmark, this is a baked cheesecake without a buttery biscuit base but with big caramel butterscotch notes. Its easy to make and such an amazing flavour. I couldn’t quite believe how good it tasted with a few humble ingredients. Visually it looks magnificent I think, it’s burnt looking top and rustic parchment paper dress contrasting with its pure cream centre. I can’t wait to make it for someone else other than my husband (although he is always my most appreciative recipient!), it would be a perfect dinner party showstopper dessert.
There are so many recipes online but I used the following one https://norecipes.com/burnt-basque-cheesecake/
because of the brilliant step by step instructions, useful video and simple ingredients. Mine wasn’t as perfect, possibly because I had to turn up my oven half way through so the middle cooked before the top burnt over however it still tasted really good. Pictures of my first attempt below and recipe!
Ingredients for 6 inch cake
- 226 g cream cheese
- 226 g cream
- 100 g sugar
- 2 eggs
- 15 g flour
- 1/2 teaspoon vanilla extract
Place all the ingredients into a food processor and blend until smooth, put into a greaseproof paper lined 6 inch baking tin and bake for 15 minutes on 220 degrees c and another 5-10 minutes on a much higher heat (my oven goes upto 260 degrees C) until it looks dark on top and there is a strong wobble still in the middle.
Cool completely and then leave in the fridge overnight before tasting a perfect slice.