Name: Basque Burnt Cheesecake (San Sebastian Cheesecake)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 900 g full-fat cream cheese; 350 g icing sugar; 6 large free range eggs; 200 ml double cream or heavy cream; 30 g plain white flour / all-purpose flour; 2 tsp vanilla bean paste; 1/2 tsp salt

Bowl

Whisk

Line your 23 cm (9&quot;) springform cake tin with parchment paper. Make sure that all the edges of the pan are covered by parchment paper.

Place the cream cheese and icing sugar in a bowl and whisk together until fluffy. I prefer using my kitchen aid for this stage but you can also use a hand-held mixer.

Add the eggs, one at a time, and keep whisking until nicely combined.

Sift the flour and add it to the mixture along with the salt, heavy cream, and vanilla, and beat just enough to combine without overmixing it at that stage. We don&#39;t want to incorporate too much air into the cheesecake, we just want to mix it until it is smooth.

Scrape down the sides of the bowl and give it one last good mix until everything is fully mixed.

Pour the mixture into your prepared cake tin, knock the cake tin on the countertop a few times to remove any air bubbles, then put it into the preheated oven.

Bake it for 35 to 40 minutes, until the top is nicely browned, the edges are set, and the middle is slightly wobbly.

Remove it from the oven and let your Basque Cheesecake cool down to room temperature.

You can serve the cheesecake at room temperature if you like the center slightly creamy - custardy, or refrigerate it for a few hours if you want it firmer.

Basque Burnt Cheesecake (San Sebastian Cheesecake)

Utensils needed:

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