Burnt Basque Cheesecake

Ingredients

• 900 g Cream Cheese (Room Temp)
• 400 g Sugar
• 6 Large Eggs
• 480 ml Double Cream
• 50 g Plain Flour
• 1 Tsp Vanilla Extract
• Butter for the pan

Instructions

1. 1

   --- Method ---

2. 2

   Place a rack in middle of oven; preheat to 200C. Butter pan, then line with parchment

3. 3

   Beat cream cheese and sugar in the bowl using a stand mixer or a hand held Whisk, scraping down sides of bowl, until very smooth, no lumps remain, and sugar has dissolved, about 2 minutes

4. 4

   Increase speed to medium and add eggs one at a time, beating each egg 15 seconds before adding the next. Scrape down sides of bowl, then reduce mixer speed to medium-low. Add cream, salt, and vanilla and beat until combined, about 30 seconds.

5. 5

   Sift flour evenly over cream cheese mixture. Beat on low speed until incorporated, about 15 seconds. Scrape down sides of bowl and continue to beat until batter is very smooth and silky, about 10 seconds.

6. 6

   Pour batter into prepared pan. Bake cheesecake until deeply golden brown on top and still very jiggly in the center, 60–65 minutes.

7. 7

   Let cool slightly (it will fall drastically as it cools), then unmold. Let cool completely. Carefully peel away parchment from sides of cheesecake. Slice into wedges and serve at room temperature.