We’re excited to team up with Fiona’s Funky Food for a show-stopping dessert that blends tropical flavour with gourmet flair: a Pineapple & Coconut Basque Cheesecake infused with Maldon Smoked Sea Salt and finished with Maldon Pepper Sea Salt Caramel Shards. This unique twist on the trending Basque-style cheesecake combined creamy custard, bright pineapple, fresh lime, and toasted coconut, all elevated by the gentle smokiness of Maldon Smoked Sea Salt flakes.
The salt melts seamlessly into the batter, enhancing the natural sweetness and adding depth to every bite – a flavour upgrade that’s quickly becoming popular in modern baking, Springtime desserts, and tropical-inspired recipes.
To finish, the cheesecake is crowned with crisp Maldon Pepper Sea Salt Caramel Shards, where Pepper Sea Salt brings a subtle heat, crunchy texture, and that irresistible sweet-savoury balance food lovers crave. The result? A dessert that’s sweet, smoky, tropical, lightly spiced and packed with flavour – the perfect showcase of just how versatile Maldon Salt can be in both baking and confectionary.
Whether you’re searching for a unique Spring bake, a summer celebration dessert, or a creative cheesecake recipe, this collaboration delivers a flavour experience that’s bold, modern, and utterly unforgettable.
What is a Basque Cheese? (Everything You Need to Know About This Trending Dessert)
A Basque cheesecake, also known as a Burnt Basque Cheesecake, is an ultra-creamy, crustless cheesecake originally from San Sebastian, Spain. Unlike the classic New York-style cheesecake, the Basque version is baked at a very high temperature, creating it’s signature deeply caramelised, ‘burnt’ top, while the inside remains soft, custard-like and silky.
A traditional baked cheesecake is baked at a much lower temperature, often in a water bath to prevent cracks. It is a lot more dense, creamy, pale, and usually baked with a crumb crust at a low heat for a smooth, fully-set finish.
Not all cheesecakes are baked – and there’s a delicious science behind why some are simply chilled to set! A no-bake cheesecake relies on a different method of thickening and stabilising the filling, which creates a lighter, creamier texture compared to the dense, custard-like structure of a baked cheesecake. A no-bake cheesecake sets in the fridge because it uses stabilising ingredients like cream cheese, whipped cream, and sometimes gelatine – not eggs. Without eggs, there’s no need for baking!
How To Make a Pineapple & Coconut Basque Cheesecake
Step 1 – Prepare the Tin for the Basque Cheesecake
- Preheat the oven to 220°C / 200°C fan (428°F / 392°F fan).
- Line a 20cm (8-inch) springform tin with overlapping parchment sheets, ensuring the edges rise above the rim. This helps contain the high-rise Basque-style batter.
Step 2 – Make the Tropical Cheesecake Batter
- Beat the cream cheese and caster sugar until smooth and lump free.
- Add the eggs one at a time, mixing gently to avoid incorporating too much air.
- Pour in the double cream and coconut cream and mix until silky.
- Sift in the plain flour and fold lightly.
- Stir in the vanilla extract, lime zest, toasted desiccated coconut, caramelised pineapple and 7-10g Maldon Smoked Sea Salt flakes.
- Taste and adjust to your preference – you ideally want a soft smokiness that enhances the tropical flavours without overpowering them.
- Tip – to get caramelised pineapple, you need to cook the pieces in a hot pan with butter and sugar until browned and glossy. This quick method adds a sweet, golden, caramelised flavour.
Step 3 – Bake the Basque Cheesecake
- Pour the batter into the prepared tin.
- Bake for 30-35 minutes, or until the top is deeply caramelised, with a slightly jiggly centre – the signature Basque look.
- Cool completely at room temperature, then refrigerate for 4+ hours, ideally overnight, for the custard-like interior to set.
Step 4 – Make the Maldon Pepper Sea Salt Caramel Shards
- Line a tray with parchment.
- In a saucepan, heat the cater sugar and water over medium heat without stirring until it reaches a deep amber colour.
- Remove the heat and quickly stir in the Maldon Pepper Sea Salt.
- Pour the caramel thinly onto the parchment. Allow it to harden fully, then break into shards. These add crunch, subtle heart, and a sweet-savoury finish.
Step 5 – Assemble and Decorate
- Remove the chilled cheesecake from the tin.
- Insert the caramel shards vertically for height and texture.
- Optional: Finish with a light sprinkle of Maldon Smoked Sea Salt for a glossy, elevated garnish.
- Optional:Add dollops of cream on top with an extra serving of the diced caramelised pineapple to give the dish that ‘wow’ factor.
Have You Tried This?
Loved making this tropical Basque cheesecake? If you give this recipe a try, we’d love to see it! Tag us in your creations and show us how your cheesecake turned out.
