Nigella’s Burnt Basque Cheesecake is made with full-fat cream cheese, caster sugar, eggs, sour cream, fine sea salt, and cornflour, along with liquorice pellets for the sauce. This delicious Burnt Basque Cheesecake recipe creates a tasty dessert that takes about 4 hours and 10 minutes to prepare and can serve up to 8 people.
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 millilitres sour cream (at room temperature)
- ¼ teaspoon fine sea salt
- 25 grams cornflour
For the Sauce
- 15 grams hard pure liquorice pellets
- 90 grams caster sugar
- 300 millilitres water
- Pinch of fine sea salt (optional)
To Serve
- Fresh blackberries or other berries of your choice
How To MaKe Burnt Basque Cheesecake:
- Preheat the Oven: Preheat your oven to 200℃/180℃ Fan/400°F.
- Prepare the Tin: Line a 20cm/8-inch springform tin with baking parchment. Cut two pieces long enough to have a 5–7cm/2-3in overhang. Place one piece in the tin, then add the other piece perpendicular to fully line the tin.
- Mix the Cheesecake Ingredients: In a freestanding mixer or large bowl, beat the cream cheese and sugar together until light and smooth (about 2-5 minutes). Make sure the cream cheese is at room temperature. Add the eggs one at a time, mixing well after each addition, then pour in the sour cream and continue mixing. Gradually add the salt and cornflour, mixing slowly to avoid a mess.
- Bake the Cheesecake: Pour the cheesecake mixture into the lined tin and tap it on the counter to release any air bubbles. Bake in the preheated oven for 50 minutes until the top is dark bronze and the centre is jiggly.
- Cool the Cheesecake: Remove from the oven and let it cool on a wire rack. The cheesecake will sink slightly in the middle, which is normal. Allow it to cool for at least 3 hours before serving. If chilling in the fridge, do so for no more than 30 minutes.
Prepare the Liquorice Sauce
- Make the Sauce: In a small saucepan, combine the liquorice pellets, sugar, and water. Heat on low until the liquorice dissolves, stirring occasionally. Increase the heat and simmer until the mixture reduces to 150ml/⅔ cup (about 20 minutes). Stir in a pinch of salt if desired, and let cool until syrupy.
Serving
- Serve the Cheesecake: Carefully unclip the springform tin and lift the cheesecake using the parchment paper. Place it on a serving board. Serve with fresh blackberries or other berries. Drizzle the liquorice syrup over the cheesecake slices, allowing guests to add more syrup as they like.
Recipe Tips
- Use Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature before starting. This helps create a smooth and creamy batter without lumps.
- Don’t Overmix: When adding the eggs and sour cream, mix just until incorporated. Overmixing can lead to a dense cheesecake rather than a light and airy one.
- Watch the Baking Time: Keep an eye on the cheesecake as it bakes. It should be dark brown on top but still jiggly in the centre when done. It will continue to set as it cools.
- Cool Gradually: Let the cheesecake cool at room temperature for at least 3 hours before refrigerating. This helps prevent cracks and gives the cheesecake time to set properly.
- Experiment with Toppings: While this cheesecake is delicious on its own, try serving it with different berries or a drizzle of chocolate for added flavour and presentation.
How To Store Leftovers
- Refrigerate: First, let the leftovers Burnt Basque Cheesecake cool until it is at room temperature. Then, wrap it in plastic wrap or put it in an airtight container and refrigerate. It will stay good for up to 3 days.
- Freeze: You can freeze leftovers Burnt Basque Cheesecake to keep it longer. Wrap it tightly in plastic wrap and then in foil. It can be frozen for up to 2 months. To serve, thaw the cheesecake in the fridge overnight before eating.
Nutrition Facts
Serving Size: 1 slice (about 103g)
- Calories: 320
- 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 Chocolate And Banana Cake
- Nigella Mince Pies
- Nigella Lawson Granola Bar Recipe
- Nigella Chocolate Chip Cookies
- Nigella Lawson Lemon Posset
Nigella Burnt Basque Cheesecake
Description
Nigella’s Burnt Basque Cheesecake is made with full-fat cream cheese, caster sugar, eggs, sour cream, fine sea salt, and cornflour, along with liquorice pellets for the sauce. This delicious Burnt Basque Cheesecake recipe creates a tasty dessert that takes about 4 hours and 10 minutes to prepare and can serve up to 8 people.
Ingredients
For the Cheesecake
For the Sauce
To Serve
Instructions
- Preheat the Oven: Preheat your oven to 200℃/180℃ Fan/400°F.
- Prepare the Tin: Line a 20cm/8-inch springform tin with baking parchment. Cut two pieces long enough to have a 5–7cm/2-3in overhang. Place one piece in the tin, then add the other piece perpendicular to fully line the tin.
- Bake the Cheesecake: Pour the cheesecake mixture into the lined tin and tap it on the counter to release any air bubbles. Bake in the preheated oven for 50 minutes until the top is dark bronze and the centre is jiggly.
- Cool the Cheesecake: Remove from the oven and let it cool on a wire rack. The cheesecake will sink slightly in the middle, which is normal. Allow it to cool for at least 3 hours before serving. If chilling in the fridge, do so for no more than 30 minutes.
- Make the Sauce: In a small saucepan, combine the liquorice pellets, sugar, and water. Heat on low until the liquorice dissolves, stirring occasionally. Increase the heat and simmer until the mixture reduces to 150ml/⅔ cup (about 20 minutes). Stir in a pinch of salt if desired, and let cool until syrupy.
- Serve the Cheesecake: Carefully unclip the springform tin and lift the cheesecake using the parchment paper. Place it on a serving board. Serve with fresh blackberries or other berries. Drizzle the liquorice syrup over the cheesecake slices, allowing guests to add more syrup as they like.
Prepare the Liquorice Sauce
Serving
Notes
- Use Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature before starting. This helps create a smooth and creamy batter without lumps.
- Don’t Overmix: When adding the eggs and sour cream, mix just until incorporated. Overmixing can lead to a dense cheesecake rather than a light and airy one.
- Watch the Baking Time: Keep an eye on the cheesecake as it bakes. It should be dark brown on top but still jiggly in the centre when done. It will continue to set as it cools.
- Cool Gradually: Let the cheesecake cool at room temperature for at least 3 hours before refrigerating. This helps prevent cracks and gives the cheesecake time to set properly.
- Experiment with Toppings: While this cheesecake is delicious on its own, try serving it with different berries or a drizzle of chocolate for added flavour and presentation.
Nigella Burnt Basque Cheesecake