This delicious Basque Burnt Cheesecake With Liquorice Sauce, inspired by Nigella Lawson, is a simple yet indulgent dessert with a rich, creamy texture and a perfectly caramelized top. The combination of smooth cream cheese and tangy sour cream makes it irresistibly tasty. Serve with a unique liquorice sauce for a twist or top with fresh berries for a beautiful finish!
Ingredients Needed:
For the Cheesecake:
- 600 grams full-fat cream cheese (at room temperature)
- 175 grams caster sugar
- 3 large eggs (at room temperature)
- 300 milliliters of sour cream (at room temperature)
- ¼ teaspoon fine sea salt
- 25 grams cornflour
For the Sauce:
- 15 grams of hard pure licorice pellets
- 90 grams of caster sugar
- 300 millilitres water
- pinch of fine sea salt (optional)
To Serve:
- Blackberries or other berries of your choice
How To Make Basque Burnt Cheesecake With Liquorice Sauce?
- Preheat and Prepare: Set the oven to 200°C (180°C fan). Line a 20cm springform tin with parchment paper, ensuring there’s a 5–7 cm overhang.
- Make the Cheesecake Mixture: In a large bowl, beat 600g cream cheese and 175g sugar until smooth. Add 3 eggs, one at a time, mixing well after each. Stir in 300ml sour cream, 25g cornflour, and 5g salt until fully combined.
- Bake the Cheesecake: Pour the mixture into the prepared tin and tap to remove air bubbles. Place in the oven and bake for 50 minutes, until golden on top and jiggly in the center. Let it cool for 3 hours.
- Make the Liquorice Sauce: In a saucepan, combine 15g licorice pellets, 90g sugar, and 300ml water. Heat on low until the licorice dissolves. Increase the heat and simmer until the sauce reduces to 150ml. Add 1g salt, if desired. Let it cool.
- Serve: Remove the cheesecake from the tin and peel off the parchment. Serve with blackberries or your choice of berries and drizzle with the licorice sauce.
Recipe Tips:
- Don’t overmix the batter: Mix just until everything is combined to prevent the cheesecake from becoming too dense.
- Tap the tin after pouring the batter: This helps remove air bubbles and ensures an even texture.
- Let the cheesecake cool properly: It’s meant to be jiggly when you take it out. Let it cool for 3 hours for the perfect soft set.
- Make the licorice sauce ahead: You can prepare the sauce up to a week in advance and store it in the fridge for convenience.
How To Store Leftovers?
- Refrigerate: Allow the cheesecake to cool to room temperature. Then, cover it and store it in the fridge for up to 3 days.
- Freeze: Wrap the cheesecake tightly in plastic and foil before freezing. It will stay good for up to 1 month.
Nutrition Facts:
- Calories: 320 kcal
- Total Fat: 24g
- Saturated Fat: 17g
- Cholesterol: 110mg
- Sodium: 200mg
- Potassium: 1366mg
- Total Carbohydrate: 22g
- Dietary Fiber: 0g
- Sugars: 17g
- Protein: 6g
Try More Nigella Lawson Recipes:
- Nigella Toblerone Cheesecake Recipe
- Nigella Lime And Ginger Cheesecake Recipe
- Nigella Rhubarb Cheesecake Recipe
Nigella Basque Burnt Cheesecake With Liquorice Sauce
Description
This delicious Basque Burnt Cheesecake With Liquorice Sauce, inspired by Nigella Lawson, is a simple yet indulgent dessert with a rich, creamy texture and a perfectly caramelized top. The combination of smooth cream cheese and tangy sour cream makes it irresistibly tasty. Serve with a unique liquorice sauce for a twist or top with fresh berries for a beautiful finish!
Ingredients
For the Cheesecake:
For the Sauce:
To Serve:
Instructions
- Preheat and Prepare: Set the oven to 200°C (180°C fan). Line a 20cm springform tin with parchment paper, ensuring there’s a 5–7 cm overhang.
- Make the Cheesecake Mixture: In a large bowl, beat 600g cream cheese and 175g sugar until smooth. Add 3 eggs, one at a time, mixing well after each. Stir in 300ml sour cream, 25g cornflour, and 5g salt until fully combined.
- Bake the Cheesecake: Pour the mixture into the prepared tin and tap to remove air bubbles. Place in the oven and bake for 50 minutes, until golden on top and jiggly in the center. Let it cool for 3 hours.
- Make the Liquorice Sauce: In a saucepan, combine 15g licorice pellets, 90g sugar, and 300ml water. Heat on low until the licorice dissolves. Increase the heat and simmer until the sauce reduces to 150ml. Add 1g salt, if desired. Let it cool.
- Serve: Remove the cheesecake from the tin and peel off the parchment. Serve with blackberries or your choice of berries and drizzle with the licorice sauce.
Notes
- Don’t overmix the batter: Mix just until everything is combined to prevent the cheesecake from becoming too dense.
- Tap the tin after pouring the batter: This helps remove air bubbles and ensures an even texture.
- Let the cheesecake cool properly: It’s meant to be jiggly when you take it out. Let it cool for 3 hours for the perfect soft set.
- Make the licorice sauce ahead: You can prepare the sauce up to a week in advance and store it in the fridge for convenience.
Nigella Basque Burnt Cheesecake With Liquorice Sauce