It’s Dessert Week in the Bake Off tent, and presenters Alison Hammond and Noel Fielding are on hand to guide the bakers through a trio of sweet challenges. The contestants are tasked with mastering a Basque-style cheesecake – an iconic bake with its signature burnt top – as well as a gluten-free sponge. The week culminates in the showstopper round, during which the bakers must construct an elaborate freestanding trifle under the watchful eyes (and discerning palates) of judges Paul Hollywood and Prue Leith. With the semi-final looming, the pressure is on: who will impress enough to secure their place in next week’s competition?
Some bakers find themselves baking desserts they’re not keen on (though how anyone could dislike a Basque cheesecake is baffling). Despite personal preferences, all five cheesecake attempts look sensational, even if “it’s nicely burnt” is not a compliment often heard in the tent. Alison Hammond keeps spirits high with her trademark encouragement, urging bakers to “elevate” their creations, while Noel Fielding provides light relief by playing hoopla with an orange rind. However, they don’t, ahem, trifle with anyone during the showstopper pudding challenge.
Feeling inspired to create a Basque beauty of your own at home? Start with our burnt basque cheesecake recipe, shared below: creamy, light and bittersweet, it’s heavenly. From there, read all the tips you need to make the perfect bake, including how to store and what to serve alongside.
Fancy the sound of baking a Basque cheesecake yourself? Our recipe for this Spanish-style baked cheesecake with a burnished exterior is just the ticket. With crème caramel-style bittersweet notes and a creamy yet light centre, it’s also a seriously impressive bake to add to your repertoire.
What is Basque cheesecake?
Originating from the Spanish coastal town of San Sebastian, Basque cheesecake typically consists of a combination of cream, sugar and eggs. This classic Spanish dessert differs from other baked cheesecakes, as it doesn’t have a crust. Instead, it is baked at high temperature to create its signature ‘burnt’ top, which also holds it together.
Tips for how to make Basque cheesecake
- Bring the ingredients to room temperature before whisking to ensure a smooth, uniform batter that is lump-free, reducing the chance of the cheesecake cracking during baking
- Once the mixture has been poured into the tin, gently tap it on a work surface to bring any air bubbles to the top. This prevents air pockets from forming during baking, which could crack the surface of the cheesecake
- To ensure a delicate, mousse-like texture, don’t overbake the cheesecake. Baked at a high temperature for a relatively short time, it should form a dark crust on top and have a uniform wobble when gently shaken. Leave to cool fully and chill for at least 2 hrs or ideally overnight for a more intense flavour and creamy texture
- The cheesecake will rise during baking, then sink as it cools, creating the characteristic crater-like shape
- For clean cuts, use a large, sharp knife and wipe the blade using kitchen paper between each slice
How to know when the Basque cheesecake is cooked
A Basque cheesecake should have a deeply caramelised crust and smooth, slightly gooey, mousse-like centre. Cooking times may vary depending on your oven, so check it 8 mins before the cooking time is up – the crust should be a deep caramel colour, and there should be a uniform wobble when the tin is gently shaken.
How to store Basque cheesecake
Once fully cooled, chill, uncovered, for up to two days. Covering the cheesecake can lead to drops of condensation tarnishing the caramelised crust.
Can you freeze Basque cheesecake?
- Although the cheesecake is best eaten fresh, it can be frozen for up to a month
- To freeze a whole cheesecake, cool completely and chill for up to 2 hours, then double-wrap in cling film before freezing. Alternatively, cut the chilled cheesecake into slices and double-wrap these individually. Defrost in the fridge overnight
What to serve with Basque cheesecake
- Roasted apricots: cut apricots in half, toss with honey and a splash of Vin Santo or Spanish sherry, and roast at 200C/180C fan/gas 6 for 15 mins
- Macerated berries: steep strawberries and raspberries in sugar and lemon juice – the acidity helps balance out the rich cheesecake
- Simple chocolate sauce: melt chocolate and mix with cream, sugar and a splash of almond liqueur to make a divinely rich, silky sauce to pour over the cheesecake
- Blackcurrant compote: a homemade compote makes the most of seasonal fruit – balance the tart berry flavour with sugar and a touch of lemon juice
More Basque cheesecake recipes
Salted caramel burnt Basque cheesecake with chocolate sauce
Try this indulgent twist on a classic Basque cheesecake from Bake Off 2023 winner Matty Edgell. With a creamy, caramelised centre and burnished top, it’s guaranteed to wow your dinner guests.
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