The breakout dessert of 2021.
With its caramelised crust and creamy heart — the burnt Basque cheesecake is hard to resist. With 2 more weeks of lockdown to go, we reached out to Coogee Wine Room for their popular Basque cheesecake recipe. It’s burnt, cracked and completely irresistible. Give one of Sydney’s most sought after desserts a go for yourself.
Spoiler alert: It’s deceptively easy to make.
- 1 kg cream cheese
- 7 eggs
- 235 gr sugar
- 7 gr corn flour
- 1 pinch of salt
- 350 gr thickened cream
- Add all the ingredients to a large mixing bowl and beat with an electric mixer, whisk, or a metal spoon until the mixture is smooth and creamy.
- Line your spring form pan with baking paper, leaving enough at the edges so that it sticks out over the side of the pan. This will both prevent sticking and enable you to remove the cheesecake from the pan easily.
- Bake on the center rack of your oven for at least 35 minutes (for a runnier center). The key factor is the perfect baking time — or rather, under-baking. The cake has to be taken out of the oven when it’s still very jiggly. At this point the cheesecake should be brown and almost burnt on top.
- Let the cake cool at room temperature for about half an hour, then move it to the fridge to chill. This will help the center set just enough to cut without falling apart, but still retain the perfect amount of creaminess.
- All the ingredients must be room temperature before making the mix, preheat your oven at 220 degrees.
- Let the cheesecake chill for a few hours before cutting. Don’t remove it from the paper until you’re ready to serve it, as it can start to lose its shape otherwise. Before serving leave out the fridge for 30 minutes.
All done and ready to be served with a glass of wine. Enjoy!