Caramel Basque Cheesecake
A low effort, high pay off dessert
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Hello! Before we get started today, I just wanted to give you a quick heads-up that I have a guest piece coming out on Kitchen Projects this Sunday! If you’re not already subscribed, please do go and check it out. It’s a piece I’ve been working on for ages, and I’m so excited to collaborate with Nicola on it. She’s truly been an inspiration to me for years and is the reason I decided to start sharing recipes here on Substack!
Today, we’re making something that I love both baking and eating: cheesecake! I’ve already done a deep dive into classic baked cheesecake, but today we’re straying away from New York-style cheesecake and trying something a bit different.
I’m surprised I haven’t covered Basque cheesecake already, as it’s something I’ve made hundreds of times and never seem to tire of. For a classic Basque cheesecake, I almost always use Ravneet Gill’s recipe which is excellent, I have’t bothered to develop my own classic recipe because if it ain’t broke, why fix it?
Basque cheesecake lends itself beautifully to caramelisation because it contains much more sugar than a regular cheesecake. This gives us the perfect opportunity to caramelise the sugar and add a depth of flavour. I love eating this cheesecake on its own, unadulterated, but it also pairs wonderfully with caramelised apples or alcohol-soaked dried fruit. I especially love Pedro Ximénez soaked prunes.