Who doesn’t love cheesecakes? It’s one of the absolute easiest desserts to make and you can put whatever you want in it! Believe me I’ve seen and tried seemingly weird cheesecake flavour combinations but they still somehow work – well depending on what you’re in the mood for ?
Baked cheesecakes on the other hand, yea they can go wrong with one mishap – which brings me to this recipe! The only thing you’ll find hard here is the WAIT.
The beauty about this type of cheesecake is that it is supposed to be literally burnt at the top so it’s okay, give yourself a break, not everything that’s burnt is bad…
But seriously that burnt surface really adds complexity to what can sometimes be a tired cheesecake.
Passionfruit Burnt Basque Cheesecake
Equipment
- Stand mixer
- Kitchen scales
Ingredients
- 680 grams cream cheese
- 150 grams caster sugar
- 3 eggs
- 30 grams cornflour
- 85 grams cream
- 80 grams passionfruit syrup
Instructions
- Preheat the oven to 230°C / 446°F. Please don't use use the fan bake setting.
- Line an 9 inch round cake tin with baking paper that's large enough to cover the side of the tin.
- Beat the cream cheese and sugar on a low speed, gradually increasing the speed. DO NOT over-mix, you only want to mix the cream cheese and sugar until the sugar has dissolved, leaving no lumps.
- Add the eggs 1 at a time and mix until incorporated. Once smooth, turn to low speed and add the cornflour into the batter, then stream in the cream and the syrup.
- Deposit into the lined tins and bake for 20 minutes or until the surface turns dark.
- Let the cheesecake sit in room temperature until cool to the touch, then transfer to the fridge. Refrigerate for a few hours, best overnight to let the flavours set.
Note that I didn’t include measuring cups and spoons. I actually despise US customary units of measurement (no offence intended there whatsoever) For me I just find it easier to convert recipes by using the metric system for precision. If you don’t have scales, please invest in one; its the one tool in the kitchen that puts all my work in halt if I didn’t have it around.
TIPS:
- When lining your cake tin, crumple up the baking paper like how you would “Kobe” a ball of paper to the bin. Unravel the paper and then all of a sudden it becomes 10x easier to make it stay in the tin – not flailing around.
- You can over-mix cream cheese and sugar very easily – trust me I learned the worst way! I had to throw away a 20 litre mix because of it ? learn from my mistake and keep an eye on it.
- At the last stage of adding my last ingredients, I finish off the mixing by mixing it by hand with a rubber spatula. We’re not trying to incorporate air in the mix.
- The temperature setting of the oven seems daunting and 20 minutes sound like a long time but it’s all good – a burnt top is what we’re after! Don’t keep trying to check on it as the oven will lose its heat if you keep opening it.
I hope you try this recipe out, let me know how it goes! It’s one of the easiest cheesecake recipes I’ve ever made.
-Alyana ✌️