If you’ve ever made or tasted a Basque Burnt Cheesecake, you’ll know it’s not just a dessert, it’s an experience. It’s not like your traditional cheesecake with a crunchy biscuit base and smooth, creamy topping. The Basque version is baked at high heat, giving it that signature burnt exterior while keeping the inside lusciously creamy and soft. It’s almost like the cheesecake version of the perfect Instagram photo. slightly messy on the outside but utterly perfect on the inside.
Now, imagine that cheesiness, that caramelized top but with a twist-Nigella Lawson’s Basque Burnt Cheesecake with Liquorice Sauce brings a bold, adventurous flavor to the table. Liquorice is one of those love-it-or-hate-it ingredients but in this pairing, it becomes a silky, dark sauce that cuts through the richness of the cheesecake like a confident guest at a dinner party who just knows how to make an entrance. The combination of the cheesecake’s delicate, custardy interior and the aniseed-tinged liquorice sauce is nothing short of magical.
Nigella Lawson, being the culinary queen that she is, has taken this iconic Spanish dessert and added her personal twist. It’s not just about the rich cheesecake; it’s about the experience of combining two flavors that are polar opposites but somehow, when paired just right, they create a symphony on the palate. It’s indulgence with a touch of whimsy, a flavor that makes you pause and go, "I didn’t know I could love this so much."
Nigella Basque Burnt Cheesecake With Liquorice Sauce Recipe
Ingredients Needed
Before you get started, let me warn you: This isn’t a recipe that’s difficult to execute but it does require you to embrace both simplicity and complexity. The ingredients for the cheesecake are straightforward but the liquorice sauce adds a little touch of unexpected flair. Here’s what you’ll need:
For The Basque Burnt Cheesecake
- Cream Cheese: 900g (yes, you need plenty of this for that smooth, rich texture!)
- Double Cream: 100ml (this adds richness and helps create the silky interior)
- Caster Sugar: 250g (for the right level of sweetness)
- Vanilla Extract: 1 tsp (don’t skimp on this; it adds a lovely depth)
- Large Eggs: 4 (these are essential for binding and achieving that creamy texture)
- Plain Flour: 1 tbsp (just enough to stabilize the structure without making it too firm)
For The Liquorice Sauce
- Liquorice Root Powder: 1 tsp (you can find this in specialty stores or substitute with liquorice essence if you’re really in a pinch)
- Caster Sugar: 2 tbsp (for the sauce’s sweetness)
- Water: 100ml (to bring everything together into a silky sauce)
- Butter: 1 tbsp (for that glossy finish and richness)
As with many of Nigella’s recipes, the ingredients list is not too overwhelming but each one plays an important role in achieving that balance of flavor and texture. The liquorice sauce is a true showstopper here. it’s earthy, slightly herbal and perfectly complements the rich sweetness of the cheesecake. If you’re unsure about liquorice, don’t let the unusual pairing scare you off. Trust me-there’s a magic in how they balance each other out.
Equipment Needed
You won’t need a lot of fancy gadgets or gizmos for this one, just a few reliable pieces of kitchen equipment. Here’s what you’ll need:
- Springform Pan (around 23 cm): This is crucial. You want a nice, round, high-sided pan that can hold the cheesecake without collapsing.
- Electric Mixer: Nigella says you can go for hand whisking but let’s be honest-an electric mixer just makes the process smoother (literally).
- Spoons & Scrapers: For scraping down the sides of the bowl and giving your cheesecake that perfect silky finish.
- Saucepan: You’ll need this to make the liquorice sauce. Nothing too fancy-just something that can heat liquids evenly.
- Baking Paper: Line the pan generously so you get that dramatic, crisp-edged, burnt look.
There’s a real joy in the simplicity of the tools for this recipe. No need for a food processor or a blowtorch (unless you really want to get into the nitty-gritty). The tools are just there to do the job. what really matters is how you treat the ingredients.
Instructions To Make Nigella Lawson’s Basque Burnt Cheesecake With Liquorice Sauce
- Prepare Your Pan: Start by lining the springform pan with baking paper. Don’t be shy about it. The more paper you have, the more dramatic the cheesecake’s ’burnt’ edges will look. Nigella recommends using an extra-large piece of paper to get a good height around the sides. It’s all about the presentation!
- Mix the Cheesecake Base: In a large bowl, combine the cream cheese, double cream and sugar. Beat it all together until it’s smooth and creamy. no lumps allowed here! Add in the vanilla extract and eggs, one by one, making sure they’re well incorporated before adding the next. Sift in the flour and mix it in just until combined. You want everything to be thick, smooth and lovely.
- Bake the Cheesecake: Pour the mixture into your prepared pan and bake in a preheated oven at 200°C (400°F) for around 50-60 minutes. The cheesecake should look beautifully browned on top and have a slight wobble in the middle when you give the pan a little shake. This wobble means you’ve nailed it. don’t be tempted to overbake it!
- Let it Cool: Once baked, remove the cheesecake from the oven and let it cool down to room temperature. It might sink slightly in the middle as it cools which is totally normal and part of its charm.
- Prepare the Liquorice Sauce: While the cheesecake cools, make the liquorice sauce. In a small saucepan, combine the water, sugar and liquorice powder (or essence) and bring it to a simmer. Stir until the sugar dissolves and the mixture becomes syrupy. Add the butter at the end for that glossy, velvety finish. Let it cool slightly before serving.
- Serve: Once your cheesecake has cooled, carefully remove it from the springform pan. Drizzle the liquorice sauce over the top just before serving. The deep black of the sauce against the golden-brown cheesecake is a sight to behold.
What I Learnt
Making Nigella’s Basque Burnt Cheesecake with Liquorice Sauce taught me a few things I didn’t expect. First, the beauty of this dessert is in its contrast. The burnt exterior adds such an unexpected depth of flavor that, once paired with the liquorice sauce, becomes a symphony of textures and tastes. The cheesecake itself is rich but not overwhelmingly sweet while the liquorice sauce introduces this dark, earthy note that cuts through the richness in such a perfect way. It’s like opposites that truly do attract.
The second thing I learned? Patience is key. Yes, the cheesecake might look a little messy at first with the wobble in the middle and the cracks on the edges but that’s what makes it gorgeous. It’s not about perfection; it’s about authenticity. It reminded me of how sometimes, in the kitchen (and in life), the beautiful things come with a little imperfection.
FAQs
How Do I Get The Signature ’burnt’ Look For Nigella’s Basque Cheesecake?
The key to the burnt top is a high oven temperature. When baking the cheesecake, you want it to cook at 220°C (430°F) for around 25-30 minutes, until the top is deeply caramelized and almost dark brown. It should look a bit like it’s been through a controlled fire, but don’t worry – it’s all part of the magic!
Can I Substitute The Liquorice Sauce In Nigella’s Recipe If I Don’t Like Liquorice?
Absolutely! The liquorice sauce is a unique addition, but you can totally swap it out for something else. A salted caramel sauce or even a dark chocolate ganache would work wonders here if you’re not a fan of liquorice. The cheesecake itself is so creamy and rich that it pairs perfectly with almost any sauce you choose.
Why Is Nigella’s Basque Cheesecake So Much More Delicate Than Regular Cheesecakes?
What makes the Basque cheesecake so dreamy is its texture-it’s soft, custardy, and almost mousse-like. There’s no crust to anchor it, and it’s baked at a high temperature which creates a beautifully rich, almost soufflé-like consistency. It’s a whole different vibe from your classic New York-style cheesecake!
