Basque Burnt Cheesecake with Amarena Cherries

Some recipes surprise you, not because they are complicated, but because they are so simple and still turn out this good. This Basque burnt cheesecake with Amarena cherries is exactly that.

A few simple ingredients, a quick mix, and into the oven it goes… and yet what comes out is rich, creamy, deeply caramelised, and completely irresistible.

It is a cake that feels almost too easy for how good it is. You know, as you pour the batter into the tin, that something delicious is on its way. That dark, slightly burnt top, the soft creamy centre, and the contrast of the Amarena cherries with their syrup create a dessert that feels both rustic and indulgent at the same time.

Another reason I love this cheesecake is how versatile it is. You can keep it classic and simple, or make it your own with different toppings. It adapts to whatever, or whoever, you have at home, which makes it perfect for both everyday baking and something a little more special.

From my kitchen to yours, this is one of those recipes you will come back to again and again.

 Basque Burnt Cheesecake with Amarena Cherries

Makes around 8-10 pieces, depending on how big you want them!

Cooking time:

Prep time: 10-15 minutes

Cooking time: 35-40 minutes

Resting time: 1 hour

Chilling time: at least 4 hours (ideally overnight)

Ingredients:

• 600 g cream cheese (full fat)

• 210 g caster sugar

• 300 ml double cream

• 4 large eggs

• 1 tbsp plain flour

Method:

1. Preheat the oven to 200°C fan.

2. Line a 23 cm springform tin with baking paper, allowing it to rise above the edges for that classic rustic look. Lightly grease the paper to prevent sticking.

3. In a bowl, beat the cream cheese and sugar until completely smooth.

4. Add the eggs one at a time, mixing well after each addition.

5. Pour in the double cream and mix until fully combined.

6. Sift in the flour and mix until smooth and silky.

7. For an extra smooth texture, you can pass the mixture through a sieve into the tin.

8. Pour the batter into the prepared tin.

9. Let the mixture sit for 10-15 minutes so any air bubbles rise to the surface. You can gently tap the tin once or twice to help them pop.

10. Bake for 35-40 minutes, placing the cake on the middle to upper rack. The top should be deeply caramelised, almost burnt, while the centre still has a noticeable wobble.

11. Remove from the oven and let it cool in the tin for about 1 hour, then chill in the fridge for at least 4 hours or overnight.

12. Serve with Amarena cherries and their syrup, and a little whipped cream on the side.

Serving Tips:

• If you don’t fancy cherries that day, add a little Amaretto on top and whipped cream on the side for a more indulgent version.

• Or drizzle with honey and sprinkle chopped walnuts for a simple, rustic twist.

• For the kids, add a handful of chocolate chips on top.

Make-Ahead Meal Steps:

This cheesecake is actually even better when made in advance.

• Bake the cheesecake and let it cool completely in the tin.

• Once cooled, place it in the fridge for at least 4 hours, ideally overnight.

• Keep it covered or loosely wrapped so it doesn’t absorb any fridge smells.

  
  

The texture will firm up slightly while staying beautifully creamy in the centre.

When ready to serve, bring it out of the fridge about 20-30 minutes before, then add your toppings just before serving.

Variations:

• Add a biscuit base

  If you prefer a base, mix crushed biscuits with melted butter, press it into the bottom of the tin, and chill for about 20 minutes before adding the cheesecake mixture. It adds a lovely crunch and a more classic cheesecake feel.

• Chocolate chip version

  Stir a handful of chocolate chips into the batter before baking for a slightly sweeter, more indulgent twist.

• Citrus twist

  Add a little lemon or orange zest to the mixture to brighten the flavour.

One small note:

For Basque cheesecake, the traditional version has no base, so adding one makes it more like a hybrid between Basque and classic cheesecake. Still delicious, just a slightly different texture. Bellow the instructions for this delicious variation:

Biscuit base (23 cm tin)

• 200–250 g biscuits (Digestives work best)

• 100–120 g melted butter

How to do it:

1. Crush the biscuits into fine crumbs.

2. Mix with the melted butter until it looks like wet sand.

3. Press firmly into the base of the tin.

4. Bake at 180°C (fan) for 10 minutes

5. Let it cool completely

6. Chill in the fridge for 15 minutes before adding the cheesecake mixture.

Tip:

• If you like a thinner base, use closer to 200 g biscuits / 100 g butter

• If you want it more solid and thick, go for 250 g / 120 g

However you fancy it… with a base, chocolate, honey, cherries or a splash of Amaretto,

this cheesecake is dangerously good… and definitely extra yummy.

Happy Cooking!