Burnt basque cheesecake

300 g cream cheese (eg Philadelphia cheese), room temperature
85 g sugar (just under 1 dl)
1 tbsp flour (15 g)
1 tsp vanilla paste (or vanilla powder)
1 tbsp lemon juice
1 tsp salt
2 eggs
190 g whipping cream (little less than 2 dl)

Set the oven at 240 degrees celcius (464 F) and place a baking sheet paper in a springform pan, about 12 cm in diameter. Let the paper protrude on the edges, so you can lift the cheesecake up later.

Whisk cream cheese and sugar for a few minutes until the sugar has dissolved and it has become smooth and creamy. Sift down the flour and add the vanilla paste and salt and mix.

Add one egg at a time to the cream cheese mixture while whisking. Lastly, pour in the whipping cream.

Pour the batter into the mold. Carefully strike the mold against the table surface so that any air bubbles disappear. Bake in the middle of the oven for about 30-35 minutes until it has a lot of color on the surface.

When you shake the mold, it should still be fluffy in the middle. Remove and allow to cool, then set in the fridge for at least 6 hours, preferably overnight. Loosen the edge from the springform pan and lift away the cheesecake. Let it stand for about 30 minutes before serving.

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