Nigella’s Burnt Basque Cheesecake is made with cream cheese, sugar, eggs, sour cream, salt, and cornflour, and served with liquorice sauce and blackberries, creating a creamy sweet treat that takes an hour to prepare!
Try More Nigella Lawson Recipes:
💜 Why You’ll Love This Burnt Basque Cheesecake Recipe:
- Caramelized Perfection: Enjoy a beautifully burnt top that adds a rich depth of flavor.
- Creamy Indulgence: Delight in its smooth, creamy texture balanced with a hint of tanginess.
- Simple Elegance: Made with straightforward ingredients, it’s easy to whip up yet impressively delicious.
- Unique Flavor Combination: The licorice-infused syrup enhances the dessert with a distinctive twist, making it a memorable treat.
❓ What Is Nigella’s Burnt Basque Cheesecake Recipe?
Nigella’s Burnt Basque Cheesecake features cream cheese, sugar, eggs, sour cream, salt, and cornflour, baked to perfection for a caramelized, bronze top and served with blackberries and a unique liquorice-infused syrup.
🥚 Nigella Burnt Basque Cheesecake Ingredients
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 liquorice 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 Nigella Burnt Basque Cheesecake
- Preheat the oven to 200°C/180°C Fan/400°F. Line a 20cm/8-inch springform tin with parchment paper, allowing for an overhang.
- In a mixing bowl, beat cream cheese and sugar until smooth and light for about 5 minutes.
- Beat in eggs one at a time, then add sour cream, mixing until smooth.
- Reduce mixer speed and beat in salt, followed by cornflour.
- Pour the mixture into the lined tin, and tap the tin on the counter to remove air bubbles.
- Bake for 50 minutes until the cheesecake is bronze on top and still jiggly.
- Cool on a wire rack; it will sink slightly in the middle.
- For the sauce, simmer liquorice pellets with water and sugar until reduced to 150ml. Stir in salt if desired.
- Serve cheesecake with blackberries and liquorice syrup drizzled over slices.
💭 Recipe Tips
- Room Temperature Ingredients: Ensure your cream cheese, eggs, and sour cream are all at room temperature for smooth blending and a creamy texture.
- Proper Mixing: Beat the cream cheese and sugar until smooth and light to avoid lumps in the batter. Add eggs one at a time, followed by sour cream, mixing until well combined.
- Cornflour Addition: Incorporate cornflour (cornstarch) at reduced mixer speed to prevent overmixing and ensure a silky texture.
- Baking Technique: Tap the filled tin on the counter to remove air bubbles before baking. Bake until the top is bronze and slightly jiggly for the perfect texture.
🍧 What To Serve With Burnt Basque Cheesecake?
Serve Burnt Basque Cheesecake with Semolina Pudding,Panna Cotta,Creme Brulee, Chocolate Pots,Lemon Mousse, Mascarpone Icing, Coffee Ice Cream, and Lemon Posset.
🎚 How To Store Leftovers Burnt Basque Cheesecake?
- In The Fridge: Store leftover burnt basque cheesecake covered in the refrigerator for 5 to 7 days.
- In The Freezer: Wrap leftover burnt basque cheesecake slices individually in parchment and foil, and freeze in an airtight container for 1 to 2 months.
🥵 How To Reheat Leftovers Burnt Basque Cheesecake?
- In The Oven: Reheat leftover burnt basque cheesecake slices in a preheated oven at 200°F for about 10 minutes.
- In The Microwave: Arrange leftover burnt basque cheesecake slices on a microwave-safe plate and heat at medium power in 10-second intervals until warmed through.
FAQs
What is the difference between burnt basque cheesecake and New York cheesecake?
Burnt Basque cheesecake lacks a crust, features a caramelized top, and offers a creamier texture compared to New York cheesecake.
Why is my burnt Basque cheesecake grainy?
Graininess in a burnt Basque cheesecake can occur due to eggs and cream cheese curdling if not properly mixed or at incorrect temperatures.
Why does my Basque burnt cheesecake crack?
If there are too many air bubbles in the batter, they can expand during baking, causing the Basque burnt cheesecake to crack.
Why is my Basque Burnt cheesecake not smooth?
Uneven baking temperatures or insufficient baking time can cause texture issues like lumps or unevenness in Basque Burnt cheesecake.
Try More Nigella Lawson Recipes:
Nigella Burnt Basque Cheesecake Nutrition Facts
Amount Per Serving
- Calories 320
- Total Fats 24g
- Saturated Fats 17g
- Trans Fats 0g
- Cholesterol 110mg
- Sodium 200mg
- Potassium 1366mg
- Carbs 22g
- Net carbs 22g
- Fiber 0g
- Sugar 17g
- Protein 6g
Nigella Burnt Basque Cheesecake
Description
Nigella’s Burnt Basque Cheesecake is made with cream cheese, sugar, eggs, sour cream, salt, and cornflour, and served with liquorice sauce and blackberries, creating a creamy sweet treat that takes an hour to prepare!
Ingredients
For The Cheesecake:
For The Sauce:
To Serve:
Instructions
- Preheat the oven to 200°C/180°C Fan/400°F. Line a 20cm/8-inch springform tin with parchment paper, allowing for an overhang.
- In a mixing bowl, beat cream cheese and sugar until smooth and light for about 5 minutes.
- Beat in eggs one at a time, then add sour cream, mixing until smooth.
- Reduce mixer speed and beat in salt, followed by cornflour.
- Pour the mixture into the lined tin, and tap the tin on the counter to remove air bubbles.
- Bake for 50 minutes until the cheesecake is bronze on top and still jiggly.
- Cool on a wire rack; it will sink slightly in the middle.
- For the sauce, simmer liquorice pellets with water and sugar until reduced to 150ml. Stir in salt if desired.
- Serve cheesecake with blackberries and liquorice syrup drizzled over slices.