Basque Cheesecake

Bring dessert to your outdoor cookout with the ultimate sweet treat. Burnt Basque cheesecake, by Gozney Ambassador @leopardcrust. ⁠

Step 1:

Line a 6-inch cake tin with baking paper. Pleat and press along the sides of the tin to create a flat base at the bottom, while allowing corners of baking paper to protrude.

Step 2:

In a large bowl, cream the sugar and cream cheese with a whisk or using a mixer until smooth. Add in the eggs one by one, stirring to fully incorporate before adding the next egg. Add salt and mix, scraping down the sides of the bowl.

Step 3:

In a separate bowl, combine 150g of the cheesecake batter with cherries. (Omit this step, if you’d like to make a regular Basque Cheesecake.)

Step 4:

Add heavy cream to the remaining batter and whisk until silky.

Step 5:

Alternate pouring both mixtures into the prepared tin to create a marbled effect. If making-ahead, store uncovered for up to 4 hours in the fridge. For maximum marbling, bake as soon as possible.

Step 6:

Once your Gozney Dome (with its flame switched off or with its wood-fire reduced to embers) cools to the ideal temperature: 420C/788°F for a dark, deeply caramelised result or 350C/662°F for a golden-brown finish. Place the cheesecake towards the back of the oven and firmly seal the oven using the rope-sealed door. Bake for 40-50 minutes until it is your desired colour. Your cheesecake should be dark on top and jiggle in the centre.

Step 7:

Remove from the oven and allow to cool at room temperature. For an evenly-set cheesecake, cool for 1 hour at room temperature, then refrigerate for 3 hours.

For a larger tin::

Increase ingredients by 30% for every extra inch (recipe is based on a 6-inch tin). Bake at the same temperature and time stated in the recipe. Check on the cheesecake 45 minutes into the bake. If needed, extend the bake time by 5 minute increments until the cheesecake is your desired colour but still jiggly in the centre.