In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week, straight from Jules of the Kitchen.   

Burnt Basque Cheesecake with Blackberry Compote

Eid Recipe

Hello everyone,

It has been a month since I wished you all Ramadan Mubarak and as now we enter the very joyous time of Eid Al Fitr 2024 it is appropriate for me to wish you all a very HAPPY EID MUBARAK. The recipe for this week is for a Burnt Basque Cheesecake with Blackberry Compote. Extremely easy to make and a delightful dessert everyone will love.

Please allow me to close Ramadan 2024 with a very respectful thank you to you all for following my recipes and wish you all much happiness this Eid.


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Serves: 10 slices | Preparation time: 25 minutes | Cook Time: 1 hour + | Oven Temp. 220°C



  • 750g cream cheese – softened
  • 220g caster sugar
  • 4 large eggs
  • 375ml double cream
  • 1 tsp vanilla paste
  • 1½ tbsp plain flour

Blackberry Compote

  • 250g fresh blackberries
  • 1 tbsp runny honey
  • 1-2 tbsp cold water


1. Preheat oven to 220°C

2. Prepare tin

Line a 22cm (8½ inch) round springform cake tin with 3 large pieces of overlapping non-stick baking paper, ensuring paper comes above the rim.

3. Prepare cheesecake batter

Place the cream cheese and sugar in the bowl of an electric mixer.

Using the whisk attachment, beat until smooth and soft peaks form.

Add eggs one at a time, beating after each addition, until combined.

Add the cream and vanilla and beat until just combined.

Sift in the flour and beat on a low speed, until thick.

4. Bake

Pour into the prepared tin and bake for 15 minutes, then rotate and bake for a further 10–15 minutes.

The cheesecake should rise up like a soufflé and caramelise, almost burning on the top, but still have an extreme jiggle in the middle.

Once out of the oven, allow to cool for 1 hour (the cheesecake will sink a bit), then re-frigerate until chilled.

5. Make blackberry compote

Add the blackberries, water and runny honey to a saucepan set over medium-high heat, and bring to a boil.

Once boiling, reduce heat to low and simmer for 10 minutes, or until blackberries are softened.

Feel free to break up some of the blackberries with a spoon if you want the compote to be smoother.

Remove from the heat and chill. Keep until required.

6. Serve!

I recommend to take the cheesecake to the table in its baking paper case for a dramatic presentation. Enjoy with the blackberry compote.


I recommend to line your baking tin with the 3 layers of baking paper to prevent the cheesecake from burning, as it bakes at such a high temperature.