Outdoor Cooking & Charcoal Oven Recipes / Bake

Burnt Basque cheesecake with a caramelised top

Cooked in the Charlie Charcoal Oven

Burnt Basque Cheesecake

Andrew Clarke made this Basque cheesecake at our Charlie Oven Foodie Retreat in Cornwall. The deeply brown top is part of its charm, above a creamy middle with a good wobble. Let it cool and settle before cutting. It doesn't need much company on the plate.

Andrew ClarkeChef Patron, Acme Fire Cult
Bake
Prep15 minutes
Cook35 minutes
Serves6 to 8
DifficultyEasy
Oven temperature220°C (430°F)
RackMiddle rack
CharcoalHalf a football of good quality lumpwood charcoal on the fire grates, enough to hold 220°C (430°F) and caramelise the top

Charlie Oven — https://charlieoven.com/en-us/blogs/charcoal-recipes/basque-cheesecake

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Ingredients

Equipment

Everything used in this recipe. Already have Charlie? Add the accessories in one go.

Method

Setting up Charlie

Fill the fire grates with half a football-sized pile of quality lumpwood charcoal and preheat your Charlie Oven to 220°C (430°F). Place the springform tin on the middle rack. Bake with the door closed to maintain even heat, the high temperature is essential for achieving the deeply caramelised top.

  1. Fill the fire grates with half a football's worth of quality lumpwood charcoal. Preheat your Charlie Oven to 220°C (430°F). Grease a deep 10-inch springform cake tin with butter, then line with two sheets of greaseproof paper arranged in an X for full coverage.
  2. Cut the vanilla pod in half lengthways and scrape out the seeds. 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.
  3. Pour the batter into the prepared tin and tap gently to remove any air bubbles. Bake in your preheated Charlie Oven for 25 to 35 minutes, until the top is heavily caramelised and the centre still has a firm wobble.
  4. Allow the cheesecake to cool in the tin, then transfer to the fridge to set completely before serving.

Tips

The wobble in the centre when you take it out is intentional: the cheesecake will continue to set as it cools in the fridge. Do not be alarmed by the dark, almost burnt-looking top; that caramelisation is the signature of a good Basque cheesecake. It pairs beautifully with fresh berries or a light fruit compote.

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The cook

Andrew Clarke

Chef Patron, Acme Fire Cult

Chef Andrew Clarke is an award winning chef and one of the UK’s leading live fire cooks. The chef behind London’s Acme Fire Cult, Andrew has also hosted masterclasses at Charlie, sharing his bold, ingredient led approach to cooking over fire.

More recipes by Andrew Clarke

Frequently asked questions

  • Should Basque cheesecake still wobble in the middle?

    Yes. The centre should still have a firm wobble when it comes out of Charlie after 25 to 35 minutes. It keeps setting as it cools in the tin and then in the fridge, which gives the creamy middle.

  • Why is the top of Basque cheesecake so dark?

    The dark, almost burnt top is intentional. Baking at 220°C (430°F) on the middle rack caramelises the surface, and that burnished top is the signature of a good Basque cheesecake, contrasting with the creamy centre.

  • Can I make burnt Basque cheesecake ahead?

    Yes. It needs time in the fridge to set completely, so making it ahead suits it well. Let it cool in the tin first, then chill it and keep it covered in the fridge until you are ready to serve.

  • What should I serve with Basque cheesecake?

    Fresh berries or a light fruit compote. The sharpness of the fruit balances the rich, caramelised cheesecake. Slice it once it has fully set in the fridge; one cheesecake serves 6 to 8.