The first time I stumbled across Nigella Lawson’s Basque Burnt Cheesecake, I had no idea what to expect. The recipe appeared to be the epitome of simplicity at first glance-cream cheese, sugar, eggs, and a little flour-but the finish was far more complicated than I imagined. The concept of a ’burnt’ cheesecake was nothing new, but the flavors Nigella added, specifically the liquorice sauce, really caught my attention. I had always thought of liquorice as something nostalgic, a flavor often relegated to candy bars or, at best, a very acquired taste. But when I saw how it could be used as a sauce to complement something as creamy and rich as cheesecake, I was immediately intrigued.
There’s a beautiful element of magic that happens when cooking with Nigella’s recipes. She’s known for combining luxurious simplicity with a dash of unexpected brilliance. This cheesecake, with its slightly charred top and velvety interior, is no exception-it’s a bit like indulging in a warm hug from the inside out. What made it even more interesting was how the slightly bitter liquorice sauce plays off the cheesecake’s sweetness, creating a balance that is both surprising and comforting.
I’m not one to shy away from experimenting in the kitchen, but this recipe required a few techniques and ingredients I hadn’t worked with before, which made it all the more appealing. As I dove into the process of making it, I realized it wasn’t just about the end product but the joy of crafting something beautiful with my hands. Here’s how it went.
Nigella Lawson’s Basque Burnt Cheesecake With Liquorice Sauce Recipe
This cheesecake is unpretentious, yet it has a certain elegance to it. It’s a dish that somehow manages to feel both decadent and humble at the same time. The idea behind the ’burnt’ part is that you deliberately overcook the top of the cheesecake, creating a dark, caramelized layer that provides a nice contrast to the creamy texture inside. While this may sound a bit unconventional for cheesecake lovers who favor a delicate golden hue, it actually elevates the flavor, giving it an almost toasty, caramelized richness.
One of the things I love most about Nigella’s version of Basque Burnt Cheesecake is that there’s no need for a crust. This makes it less finicky than a traditional cheesecake, and it focuses purely on the delicate balance of the filling. If you’re like me, you appreciate a recipe that doesn’t require perfection but rather embraces imperfection-this is one of those dishes.
And then there’s the liquorice sauce. If you’re hesitant, don’t be-it’s not overpowering. Instead, it offers a unique, almost herbal touch that lifts the entire dessert. It’s unexpected but also comforting, with just the right amount of bitterness to balance out the sweet, creamy richness of the cheesecake. If you can get your hands on good-quality liquorice, it can really take this dessert to the next level.
Ingredient List
Here’s what you’ll need for this slightly decadent, yet unassuming, dessert:
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For The Cheesecake
- 1 kg (about 2 pounds) cream cheese, at room temperature
- 250g (1 ¼ cups) caster sugar (or superfine sugar)
- 5 large eggs
- 2 large egg yolks
- 200ml (¾ cup) double cream (heavy cream)
- 1 tbsp plain flour (all-purpose flour)
- 1 tsp vanilla extract
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For The Liquorice Sauce
- 100g (about 3.5 oz) liquorice (either strands or blocks, not the candy variety, but more of a natural form of liquorice, available at specialty stores)
- 100ml (about ½ cup) double cream
- 1 tbsp water
- 1 tbsp sugar
You can find liquorice sauce in some high-end grocery stores or online, but I prefer making my own because it feels more personal. Plus, you get to control the flavor, which I think is key for something so bold.
How To Make Nigella Lawson’s Basque Burnt Cheesecake With Liquorice Sauce?
Now, let me walk you through the steps. Trust me, it’s far easier than you might think, but there are a few key things to keep in mind.
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Prepare The Pan And Preheat The Oven
Begin by lining a 23cm (9-inch) round springform pan with parchment paper. You’ll want the parchment paper to go up the sides of the pan to ensure the cheesecake rises beautifully. Preheat the oven to 220°C (425°F). This is a relatively high temperature for a cheesecake, but it’s all part of the magic.
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Mixing The Cheesecake Filling
In a large bowl, use an electric whisk to beat the cream cheese and sugar together until smooth. The key is to beat the cream cheese well enough to get a smooth, lump-free mixture. Then, add the eggs and yolks, one at a time, mixing each one in before adding the next. Beat in the flour, vanilla, and cream. The mixture should be thick but smooth and glossy. You can see the consistency in the way it clings to the beaters, almost like a soft cloud.
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Baking The Cheesecake
Pour the mixture into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for about 50 minutes. You’re looking for a top that’s deeply browned (or ’burnt’) and a center that’s still wobbly, almost like a soft custard. It may feel a bit too underdone, but don’t worry-it’s supposed to be like that.
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Making The Liquorice Sauce
While the cheesecake is cooling (and it will need time to cool down before serving, so give it an hour at least), you can prepare the liquorice sauce. Simply place the liquorice in a small saucepan with the cream, water, and sugar. Heat over medium-low heat, stirring until the liquorice dissolves completely. You’ll be left with a smooth, glossy sauce. It should have a lovely, rich consistency, and the flavor will have a mellow, herbal sweetness.
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Serving
Once the cheesecake has cooled completely, remove it from the springform pan. Cut it into wedges and drizzle the liquorice sauce generously over the top before serving. The sauce doesn’t just add a flavor; it brings a visual elegance that takes this cheesecake to another level.
Things I Learned
The most surprising thing I learned through making Nigella’s Basque Burnt Cheesecake is how wonderfully forgiving it is. Unlike a traditional cheesecake that requires exacting temperatures and careful monitoring, this one almost feels like it wants you to let it go and embrace the imperfection. The burnt top is meant to happen. It doesn’t need to be flawless-this is a dessert about texture, balance, and a little bit of indulgence.
Also, don’t underestimate the power of liquorice. It’s one of those ingredients that often gets a bad rap, but when used thoughtfully, it adds a layer of complexity that really rounds out the sweetness of the cheesecake. The sauce, in particular, becomes this harmonious accompaniment that elevates the flavor profile, creating something much more unique than your standard cheesecake.
Lastly, I realized that sometimes, it’s the simplest recipes that make the biggest impact. I’ve made some complicated desserts in the past, but there’s something so satisfying about the no-fuss approach to this cheesecake. It reminded me that cooking doesn’t always have to be a grand gesture-sometimes the simplest things can be the most delightful.