For the caramel

  • 200g caster sugar
  • 300ml cream
  • 1 teaspoon sea salt flakes
For the cheesecake
  • 800g cream cheese
  • 200g caster sugar
  • 50g plain flour
  • 200g sour cream
  • 4 eggs


Prep time: 30 mins. Bake time: 30 mins. + 1 hour chilling, and cooling time.

Different to your classic New York cheesecake, this Basque (burnt) cheesecake is a Spanish dessert. Baking at a high temp creates a scorched outside, and creamy yet spongey centre. I’ve added a salted caramel to this one, but you can leave it out and use vanilla instead for a traditional cheesecake. There’s a few stages to this one, but definitely worth it.


Pre heat the oven to 220C fan.

Start by making the salted caramel; put the sugar in a wide frying pan in an even layer across the bottom, and leave over a medium heat to melt. I know you’re tempted to stir it, but don’t, just let it melt and become darker. Warm the cream slightly in the microwave. When all the sugar granules are melted, pour in the cream – if you pour the cream straight from the fridge the temperature will shock the sugar  and set it making lumps. Whisk until smooth and keep heating until you get to a colour you like (a more blonde caramel will be a nit sweeter, darker will be a bit more bitter. Add the salt, stir and set aside in a bowl/container.

Prepare the tin: cut 2 squares of baking paper and scrumple up each sheet in to a ball (this makes it more flexible). Grease each piece and place one over the other so the corners don’t line up and it looks like a start shape. Push in to a springform tin. The dents created form the paper give the cheesecake it’s signature look.

For the cheesecake, combine the caster sugar & cream cheese in a bowl and whisk with an electric mixer until smooth and there’s no roughness when you rub it between your fingers.

Add the flour, sour cream & eggs and whisk again until smooth. Pour in half of the salted caramel and fold together.

Pour the mix in to the lined tin and bang the tin on the work surface to release any air bubbles. Bake in the hot oven for 30-40 mins until dark on top, but still wobbles a bit. It should have puffed up a bit like a souffle and may be cracked at the edges.

Allow to cool in the tin. Pour the remaining caramel over the top, ad some extra sea salt if you like, and the chill for 1 hour.