This is a smash between two iconic desserts: basque cheesecake + creme brulee. Simply NOTHING can go wrong with the creamy richness of cheesecake with the caramelised sweetness of a perfectly torched sugar top.
While you can use your oven and set it on the broiler mode, I prefer using a blowtorch to make the caramelised sugar more even. It’s even the perfect way to revive old cheesecake that’s been sitting in the fridge for a while (that is, if you have the powers to resist eating it!).
The cheesecake should be jiggly when you take it out of the oven. While it’s tempting to put it back in the oven for 10 more minutes, it may lead to an overcooked cheesecake and a bitter burnt top! Remember, the cheesecake is predominantly made out of cream cheese, and this will solidify when chilled. Each oven will be different though, so test the recipe with 35min and increase the time if need be.
That creamy caramelised goodness topped with a crunchy sugar topping is yours to make. If you’re looking for even more of a step up – try the ube mochi brownie basque cheesecake or boba tea basque cheesecake. It is texture galore! Tag your basque cheesecake with @ultimateomnoms on Instagram so I can feature you!
Ingredients
Method
- Using a paddle attachment, beat the cream cheese and sugar until soft and fluffy
- Add in the eggs, one by one, whisking until fully combined
- Add the vanilla extract, salt, sifted cornstarch and beat until smooth
- Slowly drizzle in the cream and beat until combined
- Pour into the prepared 6” cake tin and bake for 35min at 240°C on the middle rack
- Let the cake sit for 10min in the oven with the door ajar
- Cool to room temperature and put in the fridge for at least 4 hours or overnight
- Pour castor sugar over the top of the cheesecake
- Use a blow torch to create the brûlée top
- Crack into it and enjoy!
