Tom’s Best Basque Cheesecake
·Added 5 May 2026 by Tom Melhuish
DessertGluten-FreeVegetarian
Ingredients
| 1000 | g | cream cheese |
| 600 | g | heavy cream |
| 6 | large | eggs |
| 397 | g | condensed milk |
| 75 | g | dark muscovado sugar(or brown sugar) |
| 50 | g | milk powder |
| 1 | vanilla pod seeds(or 1.5tbsp vanilla extract) | |
| 5 | g | salt |
Method
1.In a pan on medium heat, while constantly stirring, toast the milk powder until a dark golden colour. This should take between 7-9 minutes.
2.Bring cream cheese, eggs and condensed milk to room temp. For a creamier, denser cake interior, avoid incorporating air into the mixture. A stick blender or food processor is the best tool here.
3.Combine all ingredients into a high-walled container (a large jug is perfect) and blend until a smooth consistency. Keep the stick blender fully submerged to not incorporate any air whilst mixing. Or if using a food processor, combine all ingredients and blitz.
4.Whisk cream cheese, sugar and vanilla then whisk eggs in 1 by 1. Whisk in condensed milk, cream, toasted milk powder and salt. Refrigerate mixture in a bowl for 1 hour minimum. Meanwhile, preheat oven to 230°C. Properly line a springform tin. Unclip the tin and place a square of parchment directly over the base. Reclip the cake ring over the parchment and base. It's now leakproof and tight. Oil the walls of the cake ring, cut out and line parchment so it overhangs by 2 inches.
5.Pour the mixture into the tin, pop any large air bubbles that form at the top. Place into a pre-heated oven at 230°C fan forced for 20 minutes. After 20 minutes, rotate the cake and drop the temp to 210°C fan forced for 15-20 minutes. The cake should be heavily caramelised but not burnt, it should have a soft wobbly jiggle to it, if it feels too liquidy place it back in the oven for another 3-5 minutes. Embrace the wobble and jiggle here. Cool in the fridge for a minimum of 8 hours; I always leave it overnight.
6.Slice with a hot clean knife, repeat to keep it neat.
Recipe Notes
AI · may be inaccurate
Substitutions
- dark muscovado sugar → brown sugar
- vanilla pod seeds → 1.5tbsp vanilla extract
Tips
For a creamier, denser cake interior, avoid incorporating air into the mixture. Keep the stick blender fully submerged to not incorporate any air whilst mixing. Refrigerate the mixture for a minimum of 8 hours, preferably overnight.
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