I recently posted a recipe for “burnt” Basque cheesecake. I’m sharing this one because it’s a simple downsized version.
Basque Cheesecake For 1
A cheesecake without a water bath, no fancy equipment and the method literally tells you to burn it. Yet it has a creamy interior and a robust dark color on the outside making for an easy celebration cake for 1.
Prep Time 5 mins
Cook Time 22 mins
Chill Time: 30 minutes
- Baking paper
- 5 inch Springform tin
- 1 Large Egg
- 80 ml Whipping cream
- 180 gm Cream cheese
- 55 gm Castor sugar
- 1/2 tsp Vanilla
- 1 tsp Flour
- 1 tsp Corn flour
- Pinch of Salt
- Preheat the oven to 200ºC and line your cake tin baking paper. The baking paper should come up on the sides so be generous with it.
- In a bowl beat the cream cheese and castor sugar together until the sugar is dissolved. Add the egg and beat until combined.
- Add the flour and fold into the mixture ensuring no lumps. Pour the cream into the batter and gently mix through until combined – if using an electric beater, at this stage switch to a spatula.
- Transfer the batter into the prepared tin and bake for 20-22 mins at 200ºC on the middle rack of the oven. Remove from the oven and leave to cool over a wire rack for 30 mins. Take out the sides of tin and using the baking paper remove the bottom, peel away the baking paper and serve.
If your oven has the heating on top separately then put the heat on, on the top and bottom. This will ensure the cheesecake gets colored and baked simultaneously. Be careful if you are using a gas oven as the fire shouldn’t burn the baking paper.
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