James Martin Basque Cheesecake

This James Martin Basque Cheesecake is a rich, deeply caramelised baked cheesecake with a soft, almost custard-like centre. It has a bold vanilla flavour, gentle tang from cream cheese, and that signature dark top that makes it so striking. Despite its impressive look, it is an easy, no-fuss bake with simple ingredients and minimal prep. From start to finish, it takes about 1 hour 15 minutes including cooling.

Ingredients

For the cheesecake

• 600g full-fat cream cheese, at room temperature
• 200g caster sugar
• 4 large eggs, at room temperature
• 300ml double cream
• 1 tsp vanilla extract
• 25g plain flour
• Pinch of fine sea salt

For the tin

• Butter, for greasing
• 2 large sheets of baking parchment

How to Make James Martin Basque Cheesecake

• Prepare the oven: Preheat the oven to 220°C or 200°C fan. Grease a 20cm round springform tin and line it with baking parchment, letting the paper rise well above the sides for easy lifting later.
• Mix the base: Place the cream cheese and caster sugar in a large bowl. Beat until smooth and creamy with no lumps, using a hand whisk or electric mixer on low speed.
• Add the eggs: Add the eggs one at a time, mixing gently after each addition until just combined. Scrape down the sides of the bowl to keep the mixture even.
• Finish the batter: Pour in the double cream and vanilla extract, then sift in the flour and add the salt. Mix briefly until smooth. Avoid overmixing to keep the texture soft.
• Bake the cheesecake: Pour the batter into the lined tin and tap gently to release air bubbles. Bake for 30 to 35 minutes until the top is deeply golden and the centre still has a slight wobble.
• Cool gently: Remove from the oven and leave to cool in the tin for at least 1 hour. The cheesecake will sink slightly as it cools, which is exactly what you want.
• Serve: Lift from the tin using the parchment. Slice when cool or chill for a firmer texture before serving.

Tips for Perfect Results

Why is my cheesecake too firm?

Overbaking is the most common cause. The centre should still wobble slightly when it comes out of the oven, as it will continue to set while cooling.

How do I get the signature burnt top?

A high oven temperature is key. Make sure the oven is fully preheated and place the tin on the middle shelf for even colouring.

Can I reduce cracks on the surface?

Basque cheesecake naturally cracks and sinks as it cools. This rustic look is part of its charm and does not affect the flavour.

Serving Suggestions

• Serve plain to enjoy the caramelised flavour
• Add fresh berries for contrast
• Drizzle with honey or berry compote
• Pair with espresso or strong coffee

Storage

Room temperature

The cheesecake can sit at room temperature for up to 6 hours, covered loosely.

Refrigerator

Store covered in the fridge for up to 3 days. Bring to room temperature before serving for the best texture.

Freezing

Freeze whole or sliced for up to 2 months. Wrap well and thaw overnight in the fridge.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 24g
• Protein: 9g
• Fat: 33g
• Saturated fat: 20g
• Sodium: 260mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

James Martin Basque Cheesecake

Recipe by Milli RoseCourse: DessertCuisine: SpanishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Rich and creamy James Martin Basque Cheesecake with a deeply caramelised top and soft, custard-like centre.

Ingredients

• 600g full-fat cream cheese

• 200g caster sugar

• 4 large eggs

• 300ml double cream

• 1 tsp vanilla extract

• 25g plain flour

• Pinch of salt

Directions

• Preheat oven to 220°C or 200°C fan and line a 20cm tin with parchment.
• Beat cream cheese and sugar until smooth.
• Add eggs one at a time, mixing gently.
• Mix in cream, vanilla, flour and salt.
• Bake for 30 to 35 minutes until deeply golden with a wobble in the centre.
• Cool in tin, then lift out and slice.

Notes

• Do not overbake or the texture will be firm.
• Room temperature ingredients give the smoothest batter.
• Chill for a firmer slice if preferred.