Slice of the basque cheesecake topped with caramalised sugar served on a black plate with the rest of the basque in the background

Creme Brulee Basque Recipe

This recipe combines a classic creme brulee with the rustic charm of a basque cheesecake. The vanilla is the start of the show in a silky, rich, creamy cheesecake finished with the signature caramalised top.

Ingredients

  • 250g soured cream
  • 250g double cream
  • 880g cream cheese
  • 225g golden caster sugar
  • 4 large eggs
  • 2tsp vanilla
  • 35g cornflour
  • 1/2tsp flaked sea salt
  • Demerara sugar (for brûlée)

Method

  1. Pre-heat oven to 220C and line the bottom and sides of an 9inch springform tin with greaseproof paper
  2. Add the cream cheese into a large bowl and slowly beat until it softens. Then add the sugar and continue to slowly combine.
  3. Individually add the eggs, beating well between each addition. Add the cream and combine before doing the same with the sour cream.
  4. Sift in the cornflour and salt and then beat for 1-2 minutes to ensure there is a smooth mix. Pour the mixture into the tin through a sift. Tap the tin on the work surface 3-5 times to remove any air bubbles.
  5. Bake for 27-30 mins (I baked for 27) then remove from the oven and allow to cool before placing in the fridge overnight.
  6. To serve, remove the Basque from the fridge 10mins before you want to eat. Slice, top with some Demerara sugar and torch until burnt and serve!