Gluten Free Burnt Basque Cheesecake recipe

Let’s make a Burnt Basque Cheesecake

Burnt Basque Cheesecake is a very forgiving, easy and totally divine Cheesecake. To me, it is simple baking at it’s best. It makes a heavenly dessert and requires little fuss and attention. No biscuit base is needed. You can serve this cake on it’s own or with cream or ice cream. This cheesecake is a little different from a New York style cheesecake as it is more of a smoother custard type texture. If you hadn’t made it before, do give it a try!

Without further ado, let’s get to it!

The ingredients needed:

3 x 250g full fat cream cheese (I like Lancewood as it is the thickest texture and the least water content added)

1 and 1/4 cup granulated sugar

1 tsp vanilla essence

1/4 cup corn flour

4 eggs

1 tsp salt.

You will also need an electric mixer or a stand mixer, a large bowl, spatula and a spring form cake tin lined with two layers of baking paper.

The ingredients needed for this recipe are cornflour, vanilla essence, salt, cream, cream cheese, eggs and salt
Ingredients needed
Cream cheese coming to room temperature in the stand mixer
Cream cheese in mixer

I like to leave my cream cheese to come to room temperature in my stand mixer for about an hour. This just makes it softer and easier to mix. In the meantime preheat your oven to 180 degrees Celsius.

Adding the eggs one at a time to the cream cheese
Adding the eggs one at a time

Next add the eggs one at a time to the stand mixer, allowing them to mix in before each addition as well as the vanilla essence.

Scrape down the sides and bottom of the bowl.
Scrape the sides of the bowl down.

Next scrape down the sides and bottom, then add the sugar and mix well. After you have added the sugar, add the cream and give it a quick mix.

Add the sugar to the mixture
Add the sugar

Then add the sieved flour and salt and mix.

Add the sifted cornflour and salt to the mixture

Make sure you mix for about 2 minutes and scrape down the sides to ensure all is incorporated. Then pour the batter into the prepared cake tin.

Pour the mixture into the prepare baking tin

Place your cake on the middle rack of the oven. Bake for 50-65 minutes. I check mine on the 55 minute mark, but it normally takes a full hour. It should still be jiggly when you take it out and it is supposed to go brown on top, this is the burnt effect we talk about when we say “Burnt basque” . I like to leave mine in the oven, with it turned off and a wooden spoon to hold the door ajar for about 15-20 min. I then take it out and leave it on the counter to come to room temperature. At this point, I think it is as it’s most enjoyable. Not hot, not cold, just right! But at this stage you can now place it in the fridge and enjoy in a few hours if you wish.

The End result, a slice cut from the cake
A close up shot of the cake slice
presentation of a slice

Burnt Basque Cheesecake

  • Servings: 6-8
  • Difficulty: easy
  • Rating: ******
  • Print

Delicious easy dessert by http://www.bonniesgfbakery.com

Ingredients

*750g medium or full fat cream cheese (3 tubs)

*250ml full fat cream

*1 tsp vanilla essence

*4 eggs

*1 and 1/4 cup granulated sugar

*1/2 tsp salt

*1/4 cup corn flour


Directions

1. Preheat your oven to 180 degrees celsius. Line a spring form cake tin with two layers of baking paper.

2. Make sure your ingredients are all at room temperature.

3. Add the cream cheese to your stand mixer bowl and mix until soft.

4. Next add the eggs, one at a time and mix after each addition.

5. Add the vanilla essence

5. Add the sugar and mix

6. Add the sifted corn flour and salt and mix on medium high for about 2 minutes, making sure to scrape down the sides and bottom with a spatula to ensure all the ingredients are fully incorporated.

7. Pour the mixture into the prepared baking tin and place in the center of your oven. Bake for between 50-60minutes. The cake should still be jiggly in the middle. You want movement. The top will also go brown. Don’t worry if it cracks, it is fine!

8. Turn the oven off and insert a wooden spoon into the door of the oven to hold it ajar. Leave the cake for about 15 minutes. Then transfer it to the counter to carry on cooling to room temperature. (normally an hour)

At this stage you can enjoy it as is or place it in the fridge to get cold. This cake is delicious on it’s own, but can be enjoyed with a compote, cream, ice-cream or fruit.

Getting ready to eat the cake slice

For more recipes please see my recipe page.

Published by Bonnie

Hello. My name is Bonnie. Welcome to my page. I have been an avid baker for about 20 years. Of those years, seven have been gluten-free baking. I discovered I had a chronic intolerance to gluten and began experimenting with converting my all time favorite recipes into gluten-free ones. I also have developed my own recipe repertoire. I am married and have two children. My husband and son are not gluten intolerant but my daughter is. She has also been the motivation for persevering in creating recipes we both can enjoy. My journey has taught me so much and I know many others can benefit from my experience. My hope is that you will find something you can order that you have missed and longed for being gluten intolerant or celiac. Or perhaps you just want a healthier option as I also offer alternatives to some of my orders such as sugar free, grain free and low carb. I share my experience and story in more detail on my Instagram page. (@bonniesGFbakery) Please feel free to follow me there. Located in Somerset West, Western cape, South Africa. I deliver to the Helderberg basin area which includes Somerset West, Gordans Bay and Strand.

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