Basque Burnt Cheesecake
Directions
- 1Line a 6" round tin with 2 layers of baking paper
- 2Line a 6" round tin with 2 layers of baking paper
- 3Line a 6" round tin with 2 layers of baking paper
- 4Beat cream cheese and sugar until smooth
- 5Beat cream cheese and sugar until smooth
- 6Beat cream cheese and sugar until smooth
- 7Add eggs one by one, mixing well after each addition
- 8Add eggs one by one, mixing well after each addition
- 9Add eggs one by one, mixing well after each addition
- 10Add vanilla extract and lemon juice
- 11Add vanilla extract and lemon juice
- 12Add vanilla extract and lemon juice
- 13In a separate bowl, whisk together cake flour and heavy cream in 3 parts to prevent lumps
- 14In a separate bowl, whisk together cake flour and heavy cream in 3 parts to prevent lumps
- 15In a separate bowl, whisk together cake flour and heavy cream in 3 parts to prevent lumps
- 16Add cream to cheese mixture and mix until combined
- 17Add cream to cheese mixture and mix until combined
- 18Add cream to cheese mixture and mix until combined
- 19Pour batter into prepared tin
- 20Pour batter into prepared tin
- 21Pour batter into prepared tin
- 22Bake at 240°C for 35 minutes or until deep bronze on top with wobbly middles
- 23Bake at 240°C for 35 minutes or until deep bronze on top with wobbly middles
- 24Bake at 240°C for 35 minutes or until deep bronze on top with wobbly middles
- 25Let cool in the tin fully before serving
- 26Let cool in the tin fully before serving
- 27Let cool in the tin fully before serving
Ingredients
- 430 g cream cheese
- 430 g cream cheese
- 430 g cream cheese
- 3 large eggs
- 3 large eggs
- 3 large eggs
- 120 g caster sugar
- 120 g caster sugar
- 120 g caster sugar
- 20 g cake flour
- 20 g cake flour
- 20 g cake flour
- 270 g heavy cream
- 270 g heavy cream
- 270 g heavy cream
- 1 tsp vanilla extract
- 1 tsp vanilla extract
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 1 tsp lemon juice
- 1 tsp lemon juice
Equipment
6" round tinbaking paperwhiskstand mixer