Burnt cheesecake

Burnt cheesecake
  • Serves icon Serves 14-16
  • Time icon Hands-on time 20 min, oven time 60-65 min

Ruth Reichl first tasted this cheesecake at La Vina, a little pintxo shop in San Sebastián, and was blown away by the textures and flavours. The magic of this recipe is in the simplicity of the ingredients and the flavour that comes from the toasty burnt edges.

Nutrition: per serving

Calories
424kcals
Fat
31.6g (19.4g saturated)
Protein
7.3g
Carbohydrates
27.5g (24.7g sugars)
Fibre
0.3g
Salt
0.5g
Calories
424kcals
Fat
31.6g (19.4g saturated)
Protein
7.3g
Carbohydrates
27.5g (24.7g sugars)
Fibre
0.3g
Salt
0.5g

For 16

Ingredients

  • 900g full-fat cream cheese
  • 350g caster sugar
  • 7 medium free-range eggs
  • 500ml double cream
  • 4 tbsp plain flour

You’ll also need…

  • 23cm loose-bottomed cake tin, base and sides lined with non-stick baking paper so it extend 4cm above the rim, greased with unsalted butter

Method

  1. Heat the oven to 220°C/200°C fan/gas 6. Using an electric mixer, beat the cream cheese and sugar together in a large mixing bowl until completely smooth. Add the eggs, one at a time, mixing well after each addition, then add the cream and mix until incorporated. Sift the flour over the top and beat until just combined.
  2. Pour into the prepared tin and bake for 60-65 minutes. The top should be a deep golden brown and the centre should wiggle, just a bit. It will probably crack, but don’t worry. Cool completely before removing from the tin.

delicious. tips

  1. Add some lemon or lime zest to the mix, or a glug of amaretto or brandy for a different flavour.

  2. The cake will keep in the fridge for up to 48 hours. Let it come up to room temperature a little before serving.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

20 (3.3 votes)

Reviews

Share your thoughts...

Rate & review

Rate

20 (3.3 votes)

Reviews

Share your thoughts...

#imadeitdelicious - show off your food pics

Cooked a delicious. recipe? Proud of the result? Share on your social network using #imadeitdelicious and we’ll pick our favourites to show here.

Subscribe to our magazine

Subscribe to delicious. today and receive a free Hahn Pisa 4 bottle wine rack!

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine