Basque cheesecake or burnt cheesecake made with olive oil

Huile d'olive de Nyons PDO
Subtle flavour
Cheesecake basque ou burnt cheesecake à l’huile d’olive
Photo credit: Céline de Cérou
No one can criticise you for burning the cake: that’s the intended effect in this dessert! Discover our recipe for Basque cheesecake (or burnt cheesecake) made with Nyons olive oil PDO.
A PDO
Preparation
15 min
A PDO
Resting time
6h
A PDO
Cooking time
45 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Dessert Vegetarian

Ingredients

A PDO
For 8 personnes
  • 900 g Philadelphia-style cream cheese (or a mixture of cream cheese and drained faisselle for a lighter version)
  • 200 g brown sugar
  • 4 eggs (at room temperature)
  • 200 ml thick crème fraîche (30% fat)
  • 30 ml Nyons olive oil PDO
  • 30 g flour (or cornflour for a gluten-free version)
  • 1 c. à café vanilla extract
  • 1 pincée of salt
For the coulis:
  • 300 g raspberries
  • 2 c. à soupe caster sugar
  • 1 c. à soupe Nyons olive oil PDO

Astuce

Tips: Add the zest of 1 lemon and 1 tablespoon of lemon juice to the mixture for a tangy flavour.Opt for Nyons olive oil PDO (subtle flavour) for its dried fruit aromas and buttery taste, possibly accompanied by notes of fresh hazelnuts and/or freshly cut grass. Don’t have any? Other French olive oils will work just as well: subtle-flavoured French olive oils (varieties Tanche, Cailletier, Grossane, Lucques…) and the PDO olive oil from Nice, PDO olive oil from Languedoc.

Instructions

  • Preheat the oven to 220°C (fan oven if possible).

  • Line the tin with two strips of baking paper crossed in the shape of a cross, leaving the edges hanging over the sides to make it easier to turn out the cake. Do not butter or oil the tin: this is essential to achieve the ‘burnt’ effect around the edges.

  • In a large mixing bowl, whisk the cream cheese and sugar until the mixture is smooth and even.
  • Add the eggs one at a time, mixing well after each addition.

  • Stir in the crème fraîche, Nyons olive oil (PDO), vanilla, salt and flour. Mix until the batter is perfectly smooth and lump-free.

  • Pour the mixture into the lined tin.

  • Bake immediately at 220°C for 40 to 50 minutes. The cheesecake should rise and turn a dark golden colour, almost black on top. It should wobble slightly in the centre when you take it out of the oven (tip: don’t open the oven door whilst it’s baking to prevent it from collapsing).

  • Leave to cool at room temperature for at least 2 hours. The centre will sink slightly – this is normal!
  • Chill in the fridge for at least 4 hours (ideally overnight) before turning out.
  • Prepare the coulis by placing the raspberries in a saucepan with 2 tablespoons of sugar and 1 tablespoon of olive oil. Leave to simmer over a low heat for 30 minutes.
  • Run a knife round the edges if necessary, then lift the cheesecake out using the strips of baking paper.

  • Serve at room temperature or slightly chilled, with the raspberry compote or fresh red berries, and a drizzle of honey. Garnish with a few fresh basil leaves or chopped walnuts.

Astuce

Tips: Add the zest of 1 lemon and 1 tablespoon of lemon juice to the mixture for a tangy flavour.Opt for Nyons olive oil PDO (subtle flavour) for its dried fruit aromas and buttery taste, possibly accompanied by notes of fresh hazelnuts and/or freshly cut grass. Don’t have any? Other French olive oils will work just as well: subtle-flavoured French olive oils (varieties Tanche, Cailletier, Grossane, Lucques…) and the PDO olive oil from Nice, PDO olive oil from Languedoc.
We recommend...

For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.

Don’t have any? Then choose a PDO huile d'olive de Nice!

All recipes

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