Day 6 of 7 Days, 7 Cheesecake Recipes — Basque Cheesecake

Beautifully burnt on the outside and impossibly creamy on the inside.

There is something effortlessly impressive about a Basque cheesecake. No biscuit base, no complicated decorating, no perfection required. The rustic appearance is part of its charm, and the flavour speaks for itself.

What makes this work

The high baking temperature creates the signature caramelized top while keeping the centre soft and custardy. A small amount of yogurt adds tang and balances the sweetness perfectly.

A few things before you start

Don't worry if the centre still jiggles when it comes out of the oven. That's exactly what you want. The cheesecake will continue to set as it cools and chills.

Note

Basque Cheesecake

Serves: 8 slices
Prep: 15 mins
Bake: 40–45 mins
Chill: 4 hours

Ingredients

• Cream cheese — 300 g
• Thick cream — 120 g
• Condensed milk — 120 g
• Yogurt — 60 g
• Cornstarch — 15 g

Method

1. Line a 6-inch pan with parchment paper.

2. Beat cream cheese until smooth.

3. Add condensed milk and mix.

4. Add yogurt and cream.

5. Whisk in cornstarch.

6. Pour into the prepared pan.

7. Bake at 200°C for 40–45 minutes until deeply golden and slightly burnt on top.

8. Cool completely.

9. Chill for at least 4 hours before slicing.

Storage: Refrigerate for up to 5 days.

How to serve it

Serve chilled or let it sit at room temperature for 15 minutes before serving for an extra creamy texture.

Coming up tomorrow...

Tomorrow we're ending the series with a cheesecake inspired by one of the internet's most viral desserts 💚✨

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