Burnt Basque Cheesecake (with Idiazabal): Caramelised, Creamy, Irresistible – And It’s Virtually Lactose-Free!

Born in San Sebastián, this Basque cheesecake bakes hot and fast for a deeply bronzed top and a soft, custardy middle. Our version keeps that signature texture, adds a gentle savoury note from Idiazabal (a naturally low-lactose, aged sheep's cheese), and uses lactose-free cream cheese and cream so no one misses out. Think crackly caramel on top, silk within—pure drama for remarkably little effort.

Why this works, even lactose-free

Basque cheesecake doesn't rely on a bain marie or crust; instead, high heat caramelises the exterior while the centre stays wobbly. That means a forgiving batter and maximum payoff. Using lactose-free cream cheese and lactose-free double cream gives the classic richness without discomfort, while Idiazabal's nutty depth comes from aging—aging also correlates with very low lactose in hard cheeses. Always check labels if you're sensitive.

Ingredients (20cm springform tin)

• 600g lactose-free cream cheese, room temperature

• 175g caster sugar (add a little more if you prefer a sweeter dessert)

• 4 large eggs, room temperature

• 250ml lactose-free double cream

• 1 tsp vanilla extract

• 30g cornflour (cornstarch) — naturally gluten-free

• 80g Idiazabal cheese, finely grated

• Pinch of fine sea salt

Ingredient notes: Lactose-free cream cheese and double cream are widely available in UK supermarkets. Iberica Food's Idiazabal is a hard, ripened sheep's milk PDO cheese from the Basque Country; its maturation contributes to a low lactose profile.

Method

1. Heat the oven. Preheat to 220°C (non-fan). Line a 20cm springform tin with two overlapped sheets of baking parchment so they rise well above the rim (this supports the souffle-like rise). Place the tin on a baking tray.

2. Prepare the batter. Beat the cream cheese and sugar until smooth and glossy. Beat in the eggs one at a time.

3. Whisk the liquids. In a separate bowl, whisk the cream, and vanilla, together with the salt and cornflour until lump-free, then mix into the cream-cheese base.

4. Add the cheese. Fold in the grated Idiazabal.

5. Bake hot & fast. Pour into the lined tin and tap the tin lightly a couple of times on your worktop to release any bubbles. Bake for 45–55 minutes, until the top is deeply brown with a pronounced wobble in the centre. It will puff, crack and look "too dark"—that's exactly right.

6. Set & serve. Cool in the tin; it will deflate and set as it cools. For the neatest slices, chill at least 4 hours (or overnight), then let it sit at room temperature 20–30 minutes before serving.

Make-it-yours tips

• Texture check: Remove it from the oven while the middle still jiggles; over-baking loses that custardy core.

• On sweetness: Basque cheesecake is intentionally less sweet than New York-style—perfect with seasonal fruits or a spoonful of membrillo (quince paste).

• Gluten-free: Cornflour helps the cake hold after chilling and is naturally gluten-free.

FAQ

Is this truly lactose-free?

Use lactose-free cream cheese and lactose-free double cream (clearly labelled in UK stores). Idiazabal is an aged cheese; aging reduces lactose, but sensitivities vary—always check labels and your own tolerance.

What's special about Idiazabal here?

It's a ripened sheep's cheese from the Basque Country with a protected designation (DOP). Its nutty, lightly smoky character adds roundness that plays beautifully with the caramelised top.

Where did Basque cheesecake come from?

La Viña in San Sebastián popularised the style in the 1990s—baked at high heat, no crust, proudly "burnt" top and a jiggly centre.

Serving ideas

Serve at room temperature with fresh berries, a spoonful of membrillo, slices of orange, or a drizzle of honey. For a Basque touch, pair with a glass of sweet Micaela Pedro Ximenez Wine or a splash of cider.