How to make rich, smooth and decadent Lawson style "Baschee" Caramel Basque Cheesecake. (Serves 6-8)
- 25g Granulated white sugar
- 2 tbsp water
- 3 slices of processed cheese
- 2 tbsp whole milk
- 100g cream cheese (preferably Philadelphia)
- 2 tsp butter
- 50g white granulated sugar
- 1 tbsp honey
- 1 egg white
- 2 egg yolks
- 1 tbsp cake flour
- 1 pinch salt
- 200ml heavy cream
- Start by adding 25g of granulated white sugar to a cold pan and drizzle 1/2 tbsp of cold water.
- Turn on the heat (medium) and bring to a bubbling state. Do not mix or interfere with the caramel at this point!
- When the sugar and water starts to become a little golden, add another 1/2 tbsp of cold water. Make sure to stand well back and perhaps wear oven gloves because it will definitely splash and sizzle!
- Swirl the pan a tiny bit and then return straight back to the heat.
- Keep your eye on it and when it becomes an amber type of colour, add 1 more tbsp of water (again standing as far back as possible because it will sizzle and splash).
- Take it off the heat and swirl the caramel around by tilting the pan in a circular motion. This will get some air into the caramel and allow it to cool down a bit.
- Before starting, make sure to bring your ingredients to room temperature and preheat your oven to 220-230°C (430-450°F). (If you're making mini baschee then preheat to a slightly lower heat, 210-220°C (410-430°F))
- Line a 15cm (6") removable base cake tin with one large scrunched piece of baking parchment. (For mini baschee, use a muffin tin and place 6 muffin cups inside.)
- Wrap aluminium foil around the base to prevent any leaks.
- Pour half of the caramel onto the base of the parchment paper and leave the other half for the tops, we'll use it later.
- Rip 3 cheese slices into small pieces and place them in a microwavable bowl.
- Add 2 tbsp milk and microwave at 600W for 20 second intervals, whisking between each time. Do this until your cheese slices have melted enough that combine with the milk and make a smooth, pale and creamy texture.
- Now add 100g of soft room temperature cream cheese. (If it's too hard to mix, microwave for 20-40 seconds to warm and soften it.)
- Once it's smooth and lump-free, add 2 tsp of unsalted butter and mix until melted in.
- Next, add 50g granulated sugar and mix until the sugar is dissolved.
- Add 1 tbsp of honey to the bowl, then switch to silicone spatula and mix until smooth.
- In a small separate bowl, mix 1 egg white and 2 egg yolks together using a fork. Don't mix too vigorously, we don't want to create too many air bubbles.
- Add 1/4 of the egg mixture to the cream cheese and mix with the spatula until well incorporated.
- Sift in 1 tbsp of weak flour (cake flour is best, plain flour is also okay) and add a pinch of salt, mix until there are no lumps.
- Add the rest of the egg, a 1/3 at a time, mixing gently each time.
- Add 200ml of heavy cream, one 1/3 at a time and mix well. The batter should be quite a thin and runny consistency.
- Pour the mixture through a mesh strainer to remove any unwanted lumps, this step creates an extra smooth result.
- Finally, pour the mixture into the lined cake tin.
- Use a bamboo skewer or toothpick to pierce any air bubbles on the top.
- Place the cheesecake on the top shelf. For the large size, bake for 15-25 mins. For muffin size bake for 12-15 mins.
- Once the tops are starting to firm up and brown, remove the cheesecakes from the oven and brush the tops with the leftover half of the caramel sauce.
- Lower the oven heat, large size: 190-200°C (375-390°F) or muffin size: 180-190°C (350-375°F) and return the cheesecake to the oven. Bake for a further 5-10 minutes.
- Keep an eye on them for the final few minutes, if you think they're burning or rising too much you can take them out.
- The cheesecakes will still be wobbly when you remove them from the oven, leave them to cool at room temperature for about 30mins - 1 hour.
- Refrigerate for at least 3-4 hours (preferably overnight).
Cooking time includes cooling time.
If you don't want to use processed cheese, you can switch out the cheese slices and milk for double the cream cheese. (So 200g instead of 100g.)
I recommend leaving it in the baking tin until cooled completely to prevent breakage.
For larger cake tins, multiply the ingredients by 1.5 to 2 and adjust the cooking time accordingly.
If you don't have a muffin tin, you can also place muffin cases in ramekins. (Makes nice presentation too)
- Prep Time: 30 mins
- Cook Time: 3 hours 30 mins
- Category: Sweets
- Method: Baking
- Cuisine: Japanese
Keywords: Caramel Basque Cheesecake recipe, Lawson baschee recipe, How to make basque cheesecake, mini basque cheesecake, how does basque cheesecake get burnt, burnt cheesecake, Japanese cheesecake,basque burnt cheesecake recipe,what kind of cheese basque cheesecake,basque cheesecake size,