Burnt Basque Cheesecake
Description
This burnt Basque cheesecake recipe is full of custard like creaminess and a caramelized top that adds smoothness, richness and balance in flavor. Enjoy this delight with your loved ones or as a treat for yourself.
Instructions
- Preheat the oven to 240°C fan-forced (don’t use conventional setting). Line the base and sides of a 20 cm springform cake tin with a double layer of baking paper, extending the paper above the edge of the tin by 10cm, to allow for expansion during cooking.
- Place the cream cheese into a large mixing bowl of an electric mixer and attach the paddle. On low speed, mix the cream cheese until smooth.
- Sift the flour and salt into a different bowl, add 1/3 of the cream and whisk together to remove any lumps, then add the remaining cream and whisk until smooth. Set aside.
- Add the eggs and egg yolks to the softened cream cheese one at a time, making sure each egg is fully incorporated before adding the next one. Sprinkle in the sifted icing sugar and mix for a further minute, then pour in the cream and flour mixture. Add the vanilla paste and lemon zest and continue to mix until completely smooth. This process should be done gently and at low speed, or mix by hand. The idea is to keep the mixture free from bubbles or aeration.
- Pour the mixture into the prepared cake tin. Run a knife through the mixture in the tin to remove any bubbles. Bake for 35 minutes or until the cheesecake is just set, with just a slight wobble in the centre (the internal temperature will read 55°C on a digital thermometer). The surface will be very well colored.
- Remove from the oven and allow to sit for 3-4 hours to cool completely before attempting to remove the tin.
- Serve at room temperature. Leftovers can be kept in the fridge for up to 1 day.
