Basque Burnt Cheesecake with Idiazabal Smoke & Black Cherry Compote

Yields: One 8–9 inch cheesecake (8–10 slices)
Prep: 20 min
Bake: 50–60 min
Cool + Chill: 4+ hours

For the Cheesecake

Ingredients

• 450 g (16 oz) cream cheese, softened

• 200 g (7 oz) Idiazabal cheese, rind removed, finely grated

• 300 g (1½ cups) granulated sugar

• 5 large eggs, room temp

• 300 ml (1¼ cups) heavy cream (35%)

• 20 g (2 tbsp) all-purpose flour (or cornstarch for GF)

• 1 tsp vanilla extract

• ½ tsp smoked paprika (optional, to enhance smoke flavor)

• ½ tsp flaky sea salt (skip if Idiazabal is very salty)

Special Equipment

• 8 or 9-inch springform pan

• Parchment paper (2 sheets)

Method

1. Preheat oven to 220°C (425°F) – high heat is key for burnt top.

2. Line pan: Crumple parchment, then press into pan, letting excess hang over edges (makes that rustic shape).

3. Mix cheeses: Beat cream cheese + grated Idiazabal until smooth and well combined.

4. Add sugar + salt – beat until creamy.

5. Add eggs one at a time – mix just until combined after each.

6. Mix in cream, vanilla, smoked paprika – beat on low.

7. Sift in flour – fold gently.

8. Pour batter into prepared pan.

9. Bake 50–60 min – top should be deeply dark brown/black in spots, center still very jiggly like custard.

10. Cool completely in pan (it will deflate slightly – that’s correct).

11. Refrigerate ≥4 hours – best overnight.

For the Black Cherry Compote

Ingredients

• 400 g (2 cups) fresh or frozen black cherries, pitted (or dark sweet cherries)

• 75 g (⅓ cup) granulated sugar

• 1 tbsp lemon juice

• 1 tsp balsamic vinegar (optional – deepens flavor)

• ½ tsp vanilla extract

• 1 star anise or small cinnamon stick (optional)

• 1 tsp cornstarch + 1 tbsp water (if thicker compote desired)

Method

1. Combine cherries, sugar, lemon juice, balsamic, vanilla, and star anise in a saucepan.

2. Cook over medium heat 10–15 min until cherries soften and release juices.

3. For thicker compote: add cornstarch slurry, cook 1 more minute.

4. Remove star anise. Cool completely. (Can be made 3 days ahead.)

Smoking Finish (Optional but Powerful)

If you want extra smoke aroma without changing the bake:

• Cold smoke method: After cheesecake is chilled, place in a covered container or large bowl. Use a handheld smoker or smoke gun with applewood or cherry wood chips. Smoke for 5–10 minutes, then let rest covered for 1 hour.

• Easiest: Dust finished slices with smoked salt or smoked paprika right before serving.

Assembly & Serving

1. Remove chilled cheesecake from pan, peel off parchment.

2. Slice with a warm, dry knife.

3. Spoon black cherry compote generously over each slice or serve on the side.

4. Optional garnish: fresh cherries, fresh thyme or rosemary, cracked black pepper, or a drizzle of aged balsamic glaze.

💡 Flavor Notes