Your cart is empty now.

Burnt Basque Cheescake by White Milk Dark | Recipe

Burnt Basque Cheescake by White Milk Dark | Recipe


  • Cream Cheese, 600g, room temperature
  • Castor Sugar, 225g
  • Eggs, 4
  • Salt, a pinch
  • Double Cream, 300g
  • Vanilla Extract, 1 tsp
  • Plain Flour, 40g


  • Preheat the oven to 200°C and make sure it is really hot since a burnt basque cheesecake relies heavily on heat.
  • Prepare an 8" cake tin by spraying it with oil and then lining it with two sheets of butter paper.
  • In a stand mixer or bowl (using an electric mixer), add the room temperature cream cheese and whip till it softens and comes together.
  • Gradually add in the castor sugar, a little at a time, until the mixture further softens.
  • One thoroughly mixed, add in the eggs, one at a time, and continue mixing.
  • Add a pinch of salt and vanilla extract, and pour in the double cream. Scrape down the sides so that everything is well combined.
  • Sieve in the flour and fold by hand into the cheesecake mixture.
  • Pour the basque cheesecake batter into the tin.
  • Bake for 50 minutes at 200°C until the cheesecake is a beautiful dark brown colour.
  • Let cool for at least 3-4 hours before de-moulding it.
  • De-mould, retain the butter paper, and serve.

translation missing: