Basque Burnt Cheesecake
with Dean Benigni
Burnt on the outside, impossibly creamy in the centre. A high-heat cheesecake built on simplicity, timing and confidence — watch Dean make it, then nail it yourself.
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$40
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AUD · one-time purchase
★★★★★
4.9/5 · loved by home cooks
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Watch the trailer
1 hr 30 minTotal time
8–10Serves
IntermediateLevel
BakedMethod
§ In this recipe
What you'll master.
✓
Lining the tin for that signature rough, high collar
✓
Beating a silky, lump-free batter that sets just right
✓
Reading the bake — a deeply burnt top over a custard-jiggly centre
✓
Pulling it at the exact moment so residual heat finishes the set
§ Before you start
What you'll need.
Ingredients
- For the cheesecake
- Unsalted butter, for the pan
- 1 kg cream cheese, room temperature
- 1½ cups sugar
- 6 large eggs
- 500 ml heavy cream
- 1 tsp kosher salt
- 1 tsp vanilla extract
- ⅓ cup all-purpose flour
Equipment
- 24 cm (9–10") springform pan
- Baking paper
- Stand mixer with paddle
- Fine-mesh sieve
- Rimmed baking tray
§ The result
What you'll be plating.
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★★★★★
"First attempt and it came out exactly like the video — bronzed on top, molten in the middle. My partner refused to believe I'd made it."
Cook it tonight.
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