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.
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.
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.
Add eggs in one at a time with mixer on medium speed, scraping down regularly.
Add in the vanilla essence and lemon juice, and mix until combined.
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.
Add the cream/flour mixture slowly into the cream cheese batter with the mixer on low.
Scrape the bowl and continue beating at medium until the mixture is smooth and homogeneous.
Pour batter into the prepared cake tin.
Bake the cheesecake until the top is dark brown and charred at parts, and center still very jiggly for about 40-45 min.
Let the cake cool in the tin until room temperature.
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!