Everyone’s Making This: Basque Burnt Cheesecake

CategoryCooking MethodTagsDifficultyIntermediate
Yields1 Serving
Yields1 Serving

Classic cheesecake as we know it has a firm, cheese top with a press-in cookie base. But this basque – or sometimes known as burnt – cheesecake is a crust-less cheesecake, and its filling tastes like a cross between the American cheesecake and the Japanese souffle-type of cheesecake. You will notice that basque or burnt cheesecake recipes generally call for less flour – don’t be alarmed! Less flour means less structure, which is what we’re trying to achieve to get that signature gooey, melt-y texture.

This recipe uses a 7-inch round cake tin, and thus gives you a 7-inch cake – good for 6 slices! Our thanks to home baker Stacey for this delicious recipe.


 23 g cake flour
 120 g white, granulated sugar
 1 tsp lemon juice
 1 tsp vanilla essence
 313 g heavy cream
 500 g cream cheese
 3 eggs, room temperature



First, preheat your oven to 240°C. Line the cake tin with 2 overlapping sheets of parchment/baking paper. The parchment must be ~5cm above the top of the pan.


Beat the cream cheese and sugar with a paddle attachment on your Kenwood Kitchen Machine. Use the medium-low speed until it is smooth and the sugar has dissolved.


Add eggs in one at a time with mixer on medium speed, scraping down regularly.


Add in the vanilla essence and lemon juice, and mix until combined.


In a separate bowl, whisk flour and 1/4 of the heavy cream until smooth. Add the remaining cream and continue mixing until smooth and no lumps.


Add the cream/flour mixture slowly into the cream cheese batter with the mixer on low.


Scrape the bowl and continue beating at medium until the mixture is smooth and homogeneous.


Pour batter into the prepared cake tin.


Bake the cheesecake until the top is dark brown and charred at parts, and center still very jiggly for about 40-45 min.


Let the cake cool in the tin until room temperature.


Enjoy the cake at room temperature for a gooey texture. For a less gooey texture, place the cake into the fridge overnight. Add a scoop of ice cream to go with the cake for extra indulgence!

This recipe uses Kitchen Machines

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