Burnt basque cheesecake

📝 Ingredients

• 225 g Philadelphia Full Fat Cream Cheese plain (Substitute Lancewood med fat or Woolworths Full Fat also works)
• 250 g crème fraîche (Substitute sour cream)
• 2 ExL eggs
• 100 g sugar (regular sugar NOT castor sugar)
• 1 tsp vanilla extract
• dash salt

👨‍🍳 Instructions

1. 1Pre heat oven to 230ºC fan assist and get all your ingredients togetheryou will need :- 1 x 15cm (6") lose bottom baking pan or springform panBlender, spatula, baking sheet, baking paper (See notes to make a bigger version)
2. 2Place all the ingredients in a blender and pulse blitz to blend together. Once the ingredients have come together, blend for a continuous 30 to 45 seconds
3. 3The consistency is thick smooth and creamy. Rest for 20 minutes
4. 4Prepare the baking pan. Crumple up baking paper large enough to fit comfortably in the pan with about a 5cm - 10cm overlap above the rim. Use the base of the pan to push the paper down into the pan, remove the base, then remove the paper
5. 5Replace the base into the baking pan and replace the shaped baking paper back into the pan on top of the base.
6. 6After 20 min rest, pour the batter into the prepared pan
7. 7Lift and drop the pan rotating as you go to remove any air bubbles that are still trapped in the batter
8. 8Place the baking pan on a baking sheet and gently place in the oven. Bake for 20-22 minutes. The top should wobble like jelly and be a tanned golden brown. It may look like the cake has not properly baked, but it will set once cooled
9. 9Remove from oven and cool on a wire rack away from the heat of the oven. Refrigerate for 4-5 hours to set
10. 10Remove from fridge and let it come to room temperature. Gently peel back the baking paper and slice into 6 pieces. I find this to be a perfect size for me, but you may prefer to slice into 4. Tip - dip the knife in hot water for a clean slice, wiping between each cut.
11. 11Enjoy with a nice cup of tea or coffee