Recipe: Basque cheesecake

Dreamy, creamy, dark and simple - you won't regret trying the latest cheesecake trend


Photo: Inbal Bar-Oz

  • place PRE 10 minutes
  • place COOK 35 minutes plus overnight refrigeration
  • place SERVES 8 - 10
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  • This cheesecake is the result of a happy kitchen error. Someone left an oven on high - and this beautiful creation came about. It has only five ingredients and involves no whipping, separation of eggs, or tiptoeing around the oven to avoid cracking. In fact, it’s meant to emerge cracked and burnt-looking and have a sunken middle. Do refrigerate it overnight — the result is deliciously creamy and pudding-textured.


  • Grease a 22cm cake tin and line it with baking parchment. Preheat oven to 220°C — yes, that’s not a mistake.

  • In a large bowl whisk together the cream cheese, eggs and sugar to smooth out any lumps.

  • Stir in the double cream then add the flour and mix again.

  • Pour into the prepared tin and bake for 35 minutes. The cake should have a nice deep brown crust on the top and will jiggle lightly when you shimmy the pan.

  • Cool completely on a wire rack for at least 4 hours then refrigerate overnight.

  • Best served at room temperature for the creamiest texture.

    Amir is co-owner and chef at The Black Cow Camden and Epicurus Camden


500g cream cheese (the highest fat you can find — no substitutions)
4 large eggs
200g sugar
½ tbsp flour (can substitute with ground almonds for gluten-free)
250ml double cream

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