Basque Cheesecake: The French Burnt Cheesecake You Need to Try
Looking for the perfect rustic, creamy dessert that’s surprisingly easy to make? Let me introduce you to the Gâteau au Fromage Basque, also known internationally as the Basque Burnt Cheesecake. Originating from the beautiful Pays Basque in the southwest of France, this cheesecake is loved for its caramelized top, creamy center, and minimal fuss.
Ingredients:
For the cheesecake:
600g cream cheese (at room temperature)
200g sugar
4 large eggs
250ml heavy cream
30g all-purpose flour
1 tsp vanilla extract
A pinch of salt
Optional: Guinness Stout Caramel
250ml Guinness stout
125g sugar
100ml heavy cream
2 tbsp butter
Instructions:
Preheat your oven to 210°C (410°F). Line a springform pan (about 20-22cm) with baking paper, making sure the paper sticks out a little around the edges.
In a large bowl, beat the cream cheese and sugar until smooth and creamy.
Add the eggs one by one, beating well after each addition.
Pour in the cream, vanilla extract, and a pinch of salt. Mix until combined.
Sift in the flour and fold gently to avoid lumps.
Pour the batter into your prepared pan.
Bake for about 40–45 minutes until the top is dark brown and the center is still slightly jiggly.
Cool completely, then refrigerate for a few hours or overnight before slicing.
For the Stout Caramel:
Pour the Guinness into a small saucepan and reduce over medium heat by half.
Add the sugar and stir until it dissolves. Pour in the cream and stir. Add the butter and let it reduce further until the caramel thickens to your liking.
Let it cool slightly before drizzling over the cheesecake!
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1 Comment
Looks fantastic!