Burnt Basque Cheesecake

Name: Burnt Basque Cheesecake
Ingredients: 810 g (1 lb 8 oz) full-fat cream cheese (I use Philadelphia), at room temperature; 230 g (1 cup + 2 rounded tbsp) sugar; 200 g (¾ cup) sour cream; 4 large eggs; 18 g (1½ tbsp) plain flour; 2 tsp vanilla; pinch of Maldon sea salt flakes

Preparation info

Serves
12-14

Difficulty
Easy

Appears in

The Ultimate Cheesecake Cookbook

By Michael Leventhal

Published 2025

About

I am a total lover of a cheesecake. I’ve tried and made a fair few in my time, but the burnt Basque cheesecake is an absolute crowd pleaser, or as I like to call it, ‘a real plate licker’. Dark and brooding on the outside and soft and creamy on the inside, it is the modern-day hero of the cheesecake world.

Ingredients

810 g (1 lb 8 oz) full-fat cream cheese (I use Philadelphia), at room temperature

Cake
Vegetarian

Method

Preheat the oven to 220°C (200°C fan/425°F/gas mark 7).
Grease a 20cm (8in) loose-bottomed cake tin. Cut two large squares of baking paper and lay them on top of each other in the tin (at right angles to one another - making sure the cor