Burnt Basque Cheesecake
Directions
- 1Add 750g of full fat cream cheese to a blender.
- 2Add 750g of full fat cream cheese to a blender.
- 3Add 750g of full fat cream cheese to a blender.
- 4Add 210g of caster sugar.
- 5Add 210g of caster sugar.
- 6Add 210g of caster sugar.
- 7Add 440g of double cream.
- 8Add 440g of double cream.
- 9Add 440g of double cream.
- 10Add 5 eggs.
- 11Add 5 eggs.
- 12Add 5 eggs.
- 13Add 45g of soured cream.
- 14Add 45g of soured cream.
- 15Add 45g of soured cream.
- 16Blend until incorporated.
- 17Blend until incorporated.
- 18Blend until incorporated.
- 19Add 35g of plain flour.
- 20Add 35g of plain flour.
- 21Add 35g of plain flour.
- 22Blend quickly.
- 23Blend quickly.
- 24Blend quickly.
- 25Line an 8.5 inch springform pan with greaseproof paper.
- 26Line an 8.5 inch springform pan with greaseproof paper.
- 27Line an 8.5 inch springform pan with greaseproof paper.
- 28Pour the mixture through a sieve into the prepared pan.
- 29Pour the mixture through a sieve into the prepared pan.
- 30Pour the mixture through a sieve into the prepared pan.
- 31Cook in a grill oven at 250°C for 22 minutes.
- 32Cook in a grill oven at 250°C for 22 minutes.
- 33Cook in a grill oven at 250°C for 22 minutes.
- 34Let cool to room temperature before chilling for a couple of hours or overnight.
- 35Let cool to room temperature before chilling for a couple of hours or overnight.
- 36Let cool to room temperature before chilling for a couple of hours or overnight.
Ingredients
- 750 g cream cheese
- 750 g cream cheese
- 750 g cream cheese
- 210 g caster sugar
- 210 g caster sugar
- 210 g caster sugar
- 440 g double cream
- 440 g double cream
- 440 g double cream
- 5 eggs
- 5 eggs
- 5 eggs
- 45 g soured cream
- 45 g soured cream
- 45 g soured cream
- 35 g plain flour
- 35 g plain flour
- 35 g plain flour
Equipment
blenderwhisk8.5 inch spring formsieve