Basque burnt cheesecake
Lover of cheesecakes? "DON'T BURN IT" is usually what one would say. But when it comes to this cheesecake, we'll make an exception! This intentionally burnt cheesecake is creamy, crustless and decadent. We promise you won't stop at just one bite!
Ingredients
- 675g cream cheese, softened
- 1 ¼ cup sugar
- 4 eggs at room temperature
- 1 Tbsp vanilla paste
- 300mls cream
- 1 Tbsp plain flour
Method
- Preheat the oven to 200 ℃ and line a 20cm/8inch pan on the base and side with two sheets of baking paper, making sure that the paper goes 2 inches above the rim on the sides.
- Place cream cheese in the stand mixer bowl with the flex edge beater attached. Beat until smooth for 1 -2 minutes, add sugar and beat until sugar is dissolved.
- Add eggs one at a time, incorporating well before adding the next. Add cream, vanilla and flour and beat for a further minute.
- Pour mixture into the prepared pan, tap pan gently on the bench to remove any air bubbles.
- Place in the oven for 45 minutes or until brown on top. The middle of the cheesecake should wobble slightly.
- Remove and allow to cool before removing from the tin, peel back baking paper and serve.
Tools: Stand Mixers
