I love a good Basque cheesecake and when you add Nutella to it, it’s just too good not to try! A Basque cheesecake gets its torched caramelized top because of cooking at high heat which makes the center super creamy! If you’re intimated by making a baked cheesecake you need to make this Basque cheesecake because you can’t go wrong. It is so easy to make, you just need to blend everything in a processor and then bake it! It’s really THAT easy to make. This dessert should be made a day before so making it great for parties and it will also be great for Valentine’s Day!

Happy Baking!

Servings: 5/6 inch cheesecake

Prep Time: 15 mins

Cooking Time: 1 hour

Chilling time: 6 hours to overnight

Total Time: 7+ hours

Ingredients: 

• 360g (1.5 cups) Cream Cheese; softened

• 120g (little less than 1/2 cup) Greek Yogurt or hung curd; at room temperature

• 120g (1/3 cup +1 tbsp) Condensed milk; room temperature

• 250g (About 3/4th cup) Nutella

• 20g (2 tbsp)Castor sugar

• 50ml (3.5 tbsp) Whole Milk

• 120 ml (1/2 cup) Whipping Cream

• 40g (1/4 cup) Corn Starch

• 1 tbsp cocoa powder 

• 1/4 tsp salt

• 1/4 tsp Baking powder 

• 1/2 tsp Vanilla extract

• 1.5-2 tsp Lemon juice

Toppings:

• Nutella

• Whipped cream

• Strawberries

Directions: 

1. Preheat oven to 425F. Prepare a 5/6-inch cake tin by placing two sheets of parchment paper covering the base and edges. Keep one paper horizontal and one vertical so that the entire pan is covered.

2. In a food processor, add all the ingredients - cream cheese, hung curd, condensed milk, whole milk, whipping cream, corn starch, cocoa powder, Nutella, salt, baking powder, vanilla, and lemon juice. Blend together till smooth and combined. Make sure you scrape down the edges of the bowl and blend again.

3. Pour the mixture into the lined cake tin. Gently tap the tin 2/3 times and smoothen the top

4. Bake it at 425F for 40-50 mins. The top will be burnt, the sides set and center just a little jiggly. Do NOT overbake!

5. Let the cake cool at room temperature, the middle will deflate. Then cover the tin with a cling wrap and let it cool in the fridge for 5-6 hours at least.

6. To unmold the cake, pull the parchment paper up from the sturdy sides to lift the cake up.

7. Slice and top with some more Nutella or whipped cream and serve! Ideally, take it out 10 mins before serving so it thaws well and is creamier.

Notes/Tips:

• ALWAYS use weight measurements over cups. It can completely change the recipe! I have given cups measurements because so many of you’ll ask for them, but please use WEIGHTS!

• Use room temperature ingredients.

• I like to let the cheesecake cool overnight before cutting because personally, I feel it tastes better.

• Be careful while unmoulding.

• When blending make sure that it’s all mixed well.

• Do not overcook the cheesecake or it can become scrambled and that will not be pleasant.