Basque Burnt Cheesecake
I made this cheesecake for the first time over a year ago and haven’t tried it since. I don’t know why though, I’ve thought about it often and it was so easy to whip up. My brother generously told me it was the best thing I’d ever made! He’s got quite a sweet tooth that Anfy.. If you’re trying to watch the calories, stop reading now. This one’s for those that don’t mind loosening the belt, just to fit a bit more yumminess in. One of those cakes with very few but very rich ingredients. The top of the cake burns a little and its bitterness balances out the decadent creamy centre. Simple, to whip up but not for the faint hearted.
“People who love to eat are always the best people” – Julia Child
600g cream cheese
1¼ cups (275g) caster sugar
300ml double thick cream
1 tbsp plain flour
Preheat the oven to 200C. Grease and line the base and sides of a 23cm springform cake pan with baking paper, so the paper comes 2cm above the rim of the pan.
Beat the cream cheese using electric beaters until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Gradually beat in the sugar, then the cream, then add the flour and beat until smooth.
Pour the cheesecake batter into the prepared pan and tap the pan gently on a flat surface to remove any air bubbles.
Bake for 50 minutes or until the top is dark brown, and cake is set but with a slight wobble in the centre and a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool completely before removing from the pan. This cake is best eaten within a few hours of baking.