Burnt Basque cheesecake
Isn't it funny, usually we try not to burn our food. But this cheesecake, originated in the Spanish town San Sebastian, has a burnt top layer as trademark. The cheesecake has only a few simple ingredients and is put together in no time. And for me the best part is that the cake has no crust. Just creamy, rich cheese filling. Pure indulgency.
Equipment
- non-stick springform 20 cm, non-stick baking paper
Ingredients
- 500 g full fat cream cheese, room temperature
- 3 jumbo eggs, room temperature
- 160 g castor sugar
- 8 ml vanilla essence
- 1 Tblsp cake flour
- 250 ml cream
Instructions
- Preheat your oven between 210 C to 220 C.
- Take a piece of non-stick baking paper that fits your springform (bottom and sides) and wet it until it becomes soft and pliable. Squeeze some of the moisture out before you fit the paper into your springform.
- Mix the cream cheese, eggs and sugar until it is homogeneous.
- Add the vanilla essence and flour and mix well again.
- Blend the cream with the cream cheese mixture and pour the batter into the prepared springform.
- Bake for 45 minutes. The top should be brown to dark brown. If you are not satisfied with the colour, you can brown the top of the cake a little bit longer under the grill. Just keep an eye on the cake, you don't want to ruin your cheesecake in the last minute.
- The cake will be slightly wobbely in the middle, but sets during the cooling time.
- I leave the cake for half an hour in the form and cool it then completely on a wire rack.
- I usually serve the cake on its own. Sometimes I mix some blackberries with some icing sugar and lemon juice and serve a spoonfull over the cake. I love the dark colour of the blackberry coulis with the innocent white of the cheesecake.