Creamy, Caramelised, Unforgettable
This Basque cheesecake stands out with its deeply caramelised top and lusciously creamy interior. Simple to make in the Charlie Oven, it’s an indulgent treat that’s anything but ordinary.
Prep Time: 15 minutes
Cook Time: 25–35 minutes
Serves: 6–8 people
Ingredients
- 800g Philadelphia (or your preferred cream cheese)
- 200g Crème Fraiche
- 20g Plain Flour
- 240g Caster Sugar
- 1 Vanilla Pod
- 4 Burford Brown Eggs (or any eggs with golden yolks)
- Butter (for greasing)
- Salt (a pinch)
Instructions
Step 1 – Prepare Your Charlie Oven
Fill the oven with half a football's worth of quality lumpwood charcoal. Preheat your Charlie Oven to 220°C (428°F) . Grease a deep 10-inch springform cake tin with butter, then line it with two sheets of greaseproof paper arranged in an X for full coverage.
Step 2 – Prepare the Batter
Cut the vanilla pod in half lengthways and scrape out the seeds with a teaspoon. In a mixer, cream together the cream cheese and caster sugar for a couple of minutes until smooth. Add the crème fraîche, plain flour, vanilla seeds, eggs, and a pinch of salt, and mix for another two minutes until fully combined.
Step 3 – Bake
Pour the batter into your prepared cake tin and tap it gently to remove any air bubbles. Bake in the preheated Charlie Oven for 25–35 minutes, until the top is heavily caramelised and the centre still has a firm wobble.
Step 4 – Cool and Set
Allow the cheesecake to cool in the tin, then transfer it to the fridge to set completely before serving.