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Everyone’s Making This: Basque Burnt Cheesecake

Yields1 Serving

Classic cheesecake as we know it has a firm, cheese top with a press-in cookie base. But this basque – or sometimes known as burnt – cheesecake is a crust-less cheesecake, and its filling tastes like a cross between the American cheesecake and the Japanese souffle-type of cheesecake.

 23 g cake flour
 120 g white, granulated sugar
 1 tsp lemon juice
 1 tsp vanilla essence
 313 g heavy cream
 500 g cream cheese
 3 eggs, room temperature
1

First, preheat your oven to 240°C. Line the cake tin with 2 overlapping sheets of parchment/baking paper. The parchment must be ~5cm above the top of the pan.

2

Beat the cream cheese and sugar with a paddle attachment on your Kenwood Kitchen Machine. Use the medium-low speed until it is smooth and the sugar has dissolved.

3

Add eggs in one at a time with mixer on medium speed, scraping down regularly.

4

Add in the vanilla essence and lemon juice, and mix until combined.

5

In a separate bowl, whisk flour and 1/4 of the heavy cream until smooth. Add the remaining cream and continue mixing until smooth and no lumps.

6

Add the cream/flour mixture slowly into the cream cheese batter with the mixer on low.

7

Scrape the bowl and continue beating at medium until the mixture is smooth and homogeneous.

8

Pour batter into the prepared cake tin.

9

Bake the cheesecake until the top is dark brown and charred at parts, and center still very jiggly for about 40-45 min.

10

Let the cake cool in the tin until room temperature.

11

Enjoy the cake at room temperature for a gooey texture. For a less gooey texture, place the cake into the fridge overnight. Add a scoop of ice cream to go with the cake for extra indulgence!