Nigella Basque Burnt Cheesecake is made with full-fat cream cheese, caster sugar, eggs, sour cream, cornflour, and a rich liquorice sauce. This recipe creates a soft, jiggly cheesecake with a beautifully burnished top. It takes about 1 hour and 20 minutes to prepare and serves 8–12.
Nigella Basque Burnt Cheesecake Ingredients
For the Cheesecake
- 600g full-fat cream cheese, at room temperature
- 175g caster sugar
- 3 large eggs, at room temperature
- 300ml sour cream, at room temperature
- ¼ teaspoon fine sea salt
- 25g cornflour
For the Sauce
- 15g hard pure liquorice pellets
- 90g caster sugar
- 300ml water
- A pinch of fine sea salt (optional)
To Serve
- Blackberries or other berries of your choice
How To Make Nigella Basque Burnt Cheesecake
- Preheat and Line Tin: Heat oven to 200ºC/180ºC Fan. Line a 20cm springform tin with parchment paper.
- Cream Cheese and Sugar: Beat the cream cheese and sugar until smooth and light.
- Add Eggs: Beat in the eggs one at a time until fully incorporated.
- Mix in Sour Cream: Pour in sour cream while beating until smooth.
- Add Salt and Cornflour: Add salt, then cornflour slowly; stir down the sides.
- Pour and Tap: Pour batter into tin, tap to release air bubbles.
- Bake: Bake for 50 minutes until the top is bronzed and the center jiggles.
- Cool: Let cool in the tin for at least 3 hours before serving.
- Liquorice Sauce: Simmer liquorice, sugar, and water until syrupy; cool before using.
- Serve: Unmold cheesecake, drizzle sauce over, and serve with berries.
Recipe Tips
- Use Room Temperature Ingredients: Ensures smooth texture and even baking.
- Don’t Overbake: Jiggle in the center is expected; it sets as it cools.
- Skip the Fridge Overnight: Keep it soft by only chilling briefly before serving.
- Make Sauce Ahead: Liquorice sauce keeps well and can be reused.
What To Serve With Basque Burnt Cheesecake
This cheesecake pairs well with tart fruits like blackberries or raspberries, and it’s delightful with a glass of dry sherry, espresso, or a drizzle of fruit compote or chocolate syrup.
How To Store Basque Burnt Cheesecake
Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze: Wrap slices tightly and freeze for up to 1 month. Thaw overnight in the fridge.
Basque Burnt Cheesecake Nutrition Facts
- Calories: 330
- Total Fat: 24g
- Saturated Fat: 14g
- Carbohydrates: 22g
- Sugar: 18g
- Protein: 6g
- Sodium: 220mg
FAQs
Can I chill it overnight like regular cheesecake?
No, it’s best served at room temperature or lightly chilled for no more than 30 minutes.
What if I can’t find liquorice pellets?
Use any pure liquorice candy or skip the sauce and serve with fruit compote instead.
Why does it look wrinkled and sunken?
That’s the traditional look—it means you nailed it!
Can I use a different tin size?
Stick with 20cm for correct baking time and height.
Do I have to use a mixer?
No, it can be mixed by hand—it just takes longer.
Nigella Basque Burnt Cheesecake
Description
A rich, crustless cheesecake with a jiggly center and burnished top, served with an intense liquorice syrup and fresh berries.
Ingredients
Instructions
- Preheat oven to 200ºC and line 20cm springform tin with parchment
- Beat cream cheese and sugar until smooth
- Add eggs one at a time, then sour cream
- Mix in salt and cornflour slowly
- Pour into tin, tap to remove bubbles
- Bake 50 min; top should be bronzed, center jiggly
- Cool in tin at least 3 hours
- Simmer liquorice, sugar, water to a syrup; cool
- Serve with berries and syrup
Notes
- Don’t chill overnight; it loses its unique texture
- Sauce can be made in advance and refrigerated
- Use full-fat dairy for best flavor and consistency
- Jiggle in the center is normal—resist overbaking