Burnt Basque Cheesecake

This Burnt Basque Cheesecake recipe is already gluten-free as it uses gluten-free plain flour. If you need to make it completely gluten-free, ensure all your ingredients, especially the cream cheese and sugar, are certified gluten-free.

If you're looking for a cream cheese substitute, you can use mascarpone cheese or a dairy-free cream cheese alternative. Keep in mind that using a different cheese may slightly alter the flavor and texture of the cheesecake.

To store leftover Burnt Basque Cheesecake, cover it tightly with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to 5 days. For longer storage, you can freeze it for up to 2 months; just make sure to wrap it well to prevent freezer burn.

Burnt Basque Cheesecake pairs beautifully with fresh berries, a drizzle of caramel sauce, or a dollop of whipped cream. You can also serve it with a side of fruit compote or a scoop of vanilla ice cream for added flavor and texture.

To make a perfect Burnt Basque Cheesecake, start by preheating your oven to 200°C. Grease and line a 23cm springform cake pan with baking paper, ensuring the paper extends 2cm above the rim. Blend the cream cheese, eggs, sugar, and cream until smooth, then fold in the gluten-free flour. Pour the mixture into the prepared pan and bake until the top is deeply caramelized and the center is slightly jiggly. Let it cool before serving for the best texture.