Burnt Basque Cheesecake
Submitted by Sandra B, courtesy of Sweet Memories Togetherness cookbook from Two Good Co.
After winning this cookbook at a fundraiser supporting the Girls and Women of Rwanda, hosted by fellow Diamond Julie A, Sandra generously made this for a special birthday celebration.
Safe to say, it didn’t last long.
This Burnt Basque Cheesecake is known for its simplicity. Blend, pour, then bake. The result is a beautifully soft, creamy centre with a rich, caramelised top that makes it feel extra indulgent. A perfect celebration cake to share after time on the trail.
Burnt Basque Cheesecake
Ingredients
- 1 kg cream cheese
- 350 g caster sugar
- 200 g sour cream
- 300 ml thickened cream
- Finely grated zest of 2 lemons
- ½ tsp fine sea salt
- 6 eggs
- 2 tbsp plain flour, sifted
Method
- Preheat oven to 200°C
- Grease a 22 cm round springform tin
- Line base and sides with two sheets of baking paper in a cross shape, ensuring the paper extends about 5 cm above the rim
- In a food processor or stand mixer, blend cream cheese, sugar, sour cream, thickened cream, lemon zest and salt for 2 to 3 minutes until smooth
- Scrape down the sides as needed
- Add eggs one at a time, beating well after each addition
- Add flour and beat until smooth
- Pour batter into prepared tin
- Bake on centre rack for 50 to 55 minutes, until deeply browned on top but still jiggly in the centre
- If needed, increase the temperature by 10°C and move to the upper rack for a further 5 minutes to deepen the colour
- Remove from oven and cool in the tin for 4 hours or until completely set
- To serve, release the tin, gently peel away paper and slice into wedges
Tips
- Always bring ingredients to room temperature before starting
- Store in the fridge but serve at room temperature for best texture
- The centre should still wobble when you take it out. It will set as it cools
- Optional: serve with fresh berries
About Sandra
Sandra has been part of Diamonds in the Rough since the very beginning and is one of our Diamonds Legends, having surpassed 360 training sessions, and then some.
When it comes to trek training, her standout morning tea moment is a classic: freshly baked scones with jam and cream, lovingly made by Coach Michele. A hard one to beat.