Burnt Basque Cheesecake

Burnt Basque Cheesecake 

On trend, and enjoying global attention the Basque Cheesecake with its overly dark and cracked top crust,  could be easily mistaken for a baking situation gone wrong. Almost the opposite of a traditional cheesecake, we could call it the anti-cheesecake. Lacking a biscuit base with a soft gooey creamy centre, the unmistakable unique looking Basque Burnt Cheesecake with its deeply caramelised top certainly challenges the concept of the perfect baked cheesecake, yet its equally delicious and certainly deserving of all the hype! 

Serves  14  

Preparation time: 30 minutes + additional time for room temperature ingredients

Cooking time: 1 hour 45 min 

Refrigeration Time: 12 Hours 

Ingredients:

  • 6 large eggs, at room temperature 
  • 4 x 250g blocks Full Fat Cream Cheese, at room temp 
  • 225g Caster Sugar 
  • Pinch of Salt 
  • 150g Thick Cream 
  • 300g Pouring cream
  • 1 tsp Vanilla Extract 
  • 60g Plain Flour 

You will need 

2 sheets baking paper ( not wax wrap ) 

24 cm springform tin 

  1. Before you start it is imperative that the cream cheese and eggs are at room temperature. If necessary take these out the night before.
  2. Preheat to 180° and place oven rack in the centre of the oven.
  3. Line a 25 cm loose bottom/ spring form cake pan with 2 sheets of baking paper, making sure the paper overlaps. Use the bottom of the cake tin to press the paper into the pan and then use your hands to crease the sides of the paper to hold its shape. Once the paper is moulded to the tin, you can remove the bottom and the paper and then reattach the bottom to the pan, placing the paper on top. Don’t worry about the creases and folds, it is part of the charm ( and ease of making this cheesecake) Place the tin on a baking sheet.
  4. Place all the ingredients in a blender and blend on medium speed until smooth. Set aside for 10 – 15 minutes to allow the bubbles to subside.
  5. Pour the mixture into the prepared tin and place in the oven.
  6. Bake for 1 hour 45 minutes, until golden brown and firm with a slight jiggle in the centre. The cheesecake will puff up like a souffle during baking and collapse when removed from the oven, this is completely normal and creates the distinct cracked and rustic looking top. Remove from the oven and allow to cool to room temperature. Refrigerate overnight before serving.
  7. To serve, allow to come to room temperature and cut into thin slices with a sharp knife dipped in hot water. 

 

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