basque burnt cheesecake
This is definitely up there in the list of my top desserts. It’s the perfect combination of rich, creamy cheesecake, with a lovely caramelised top that adds a bit of a nutty flavour.
To get the best result, you want to burn it. You want to cook it at a high heat and get that cracked, wrinkly top. Because of that, it’s almost impossible to mess up this recipe. The dream!
You use very little flour in this recipe, and purposefully leave the middle slightly undercooked, to give it all a soft, silky texture. Just make sure you chill the cheesecake sufficiently before removing it from the tin to avoid it falling apart. Also, feel free to prepare a day in advance and leave in the fridge to fully set.
for the cheesecake
900g cream cheese
300g sugar
6 eggs
475ml double cream
1 tsp salt
1 tsp vanilla
45g flour
method
Start by preheating your oven to 200c.
Grease a deep baking tin with a little butter or oil, then line with baking paper. Try to leave around 2 inches of paper above the top of the tin, as this cake will grow whilst cooking.
Mix the cream cheese and sugar together with a paddle until it’s smooth and lump free.
Add the eggs, one at a time, and make sure they’re fully incorporated.
Add the cream, salt & vanilla and mix in fully.
Sift in the flour and gentle mix in until it is all incorporated and the batter is super smooth.
Pour this into your pan and bake for 60 minutes until it is dark on top and still a little wobbly in the middle.
Let it cool and then chill in the fridge.
Make sure it is fully cooled before removing from the tin. The middle should be a little undercooked when you take it out of the oven, so you need to make sure this sets fully.
Store in the fridge for up to 2 days.
