In this episode of Flour & Fika – Scandinavian Baking for the World, Ammna shares two delicious kitchen favourites: homemade alcohol-free vanilla extract and the famously creamy Burnt Basque Cheesecake.

Ammna is a recipe developer, blogger, baker based in Malmö, Sweden, and a former contestant on Hela Sverige Bakar(the Swedish version of The Great British Bake Off). In this episode she talks about why homemade vanilla has become such a popular baking trend, why it’s worth making your own, and the incredible story behind the burnt Basque cheesecake from San Sebastián, Spain.

You’ll also get two full recipes you can try at home:
• Homemade non-alcoholic vanilla essence
• Creamy Burnt Basque Cheesecake

Plus Ammna shares a little story about why this cheesecake made it onto the podcast — a special request from her husband Johan.

If you love simple baking that tastes incredible, this episode is for you.

00:00 – Intro & Ammna’s baking background
03:00 – Why homemade vanilla is trending again
07:30 – How to make alcohol-free vanilla extract
12:00 – The story of Burnt Basque Cheesecake
18:00 – Why Johan requested this cheesecake again
20:00 – Full Basque cheesecake recipe
30:00 – Tips for baking the perfect creamy cheesecake

Homemade alcohol-free Vanilla -

32 vanilla bean pods
3 cups food-grade vegetable glycerin
1 cup filtered water

1. Slice each vanilla bean lengthwise to expose the seeds.

2. Place the vanilla beans into a clean glass jar or bottle.

3. Mix the vegetable glycerin and water together in a jug.

4. Pour the mixture over the vanilla beans until they are fully submerged.

5. Seal the jar tightly and store in a cool, dark place.

6. Shake the jar gently every few days.

7. After 6–8 weeks, the vanilla essence will be ready to use.

The flavour will continue to deepen over time.

Burnt Basque Cheesecake

500 g cream cheese (softened)
150 g sugar
1⅓ cup double cream (whipping cream)
3 tablespoons flour
1 teaspoon vanilla extract
½ lemon zest
1 teaspoon lemon extract
4 large eggs (or 5 small eggs)
1 teaspoon corn starch

1. Preheat oven to 220°C and line a 9-inch cake pan with parchment paper.

2. Beat the cream cheese until completely smooth.

3. Add the sugar and mix for 2–3 minutes until dissolved.

4. Add the eggs one at a time, mixing well after each addition.

5. Sift in the flour and corn starch and mix until combined.

6. Add vanilla extract, lemon zest and lemon extract.

7. Pour the batter into the prepared pan.

8. Bake for 40 minutes at 205°C.

9. If needed, increase the heat to 218°C for the final 10 minutes to caramelize the top.

10. The cheesecake should still wobble slightly in the centre.

11. Let cool completely, then refrigerate for at least 4 hours before serving.

If you enjoyed this episode, please subscribe, follow, and leave a rating or review on Apple Podcasts or Spotify. It really helps more people discover the show.

You can also follow Ammna and see her baking creations here:

Instagram
@bakedbyammna

TikTok
@bakedbyammna

Blog
blog.bakedbyammna.com

✨ Thank you for listening to Flour & Fika – Scandinavian Baking for the World, where Nordic baking traditions meet flavours from around the globe.

What You'll Hear in This EpisodeRecipe 1: Homemade Non-Alcoholic Vanilla EssenceIngredientsMethodRecipe 2: Burnt Basque CheesecakeIngredientsMethodFollow & Support the Podcast