Cereal Milk Basque Cheesecake
By OcadoLife
Published on 11 August 2025
“In this rustic Cereal Milk Basque Cheesecake, I’ve infused milk and cream with cornflakes to capture the flavour of sweet, toasty milk left behind in your breakfast bowl,” says chef, food writer and MasterChef runner-up Omar Foster. “Infusing is a simple way to add a subtle, unexpected layer of flavour – and here the cornflakes are blitzed into the cake afterwards, which not only avoids waste but enhances the flavour too. A super-hot oven is key to creating that signature burnt top, but it cuts open to reveal a jiggly, custard-like masterpiece inside.” Allow extra time for infusing and chilling.Time and servings
55 minsTotal time
14Servings
15 minsPrep time
40 minsCooking time
Ingredients
- 300ml double cream
- 100ml whole milk
- 100ml soured cream
- 100g cornflakes
- 600g cream cheese
- 200g caster sugar
- 1 tsp salt
- 5 medium eggs
- 75g plain flour, sifted
Method
Step 1
Combine the cream, milk and soured cream in a large bowl; whisk to combine. Stir in the cornflakes, then cover and leave to infuse in the fridge overnight. Blitz briefly with a stick blender on low, until combined and smooth.Step 2
Preheat the oven to 240°C/220°C fan/gas 9. Line a 20 cm cake tin with a large sheet of baking paper, ensuring a generous overhang.Step 3
Using a bowl and electric whisk (or stand mixer) beat the cream cheese, sugar and salt for 2 mins on a low speed. Add the eggs one at a time, mixing until just incorporated before adding the next.Step 4
Switch to a spatula and gently fold in the flour until just combined, then fold in the cornflake mixture. Pour all the mixture into the tin (don’t worry if it looks a little full); firmly tap the tin 2-3 times on your worktop to remove any air bubbles.Step 5
Pop it in the oven and reduce the heat to 230°C/210°C fan/gas 8. Bake for 40 mins, until dark on top but wobbly in the middle. Leave to cool in the tin, then chill for 1 hr. Best eaten within 2 days.