Basque burnt cheesecake
- June 2017
- Serves 14-16
- Hands-on time 20 min, oven time 60-65 min
Ruth Reichl first tasted this Basque burnt 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.
- 31.6g (19.4g saturated)
- 27.5g (24.7g sugars)
- 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
- 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.
- 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.
Add some lemon or lime zest to the mix, or a glug of amaretto or brandy for a different flavour.
The cake will keep in the fridge for up to 48 hours. Let it come up to room temperature a little before serving.
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