basque burnt cheesecake

  • 750g (1 lb 6 oz) cream cheese, chopped and softened
  • 1 cup (220g/7¾ oz) caster (superfine) sugar
  • 4 large eggs
  • 1½ cups (375ml/13 fl oz) double (thick) cream 
  • 1 teaspoon vanilla bean paste
  • 1½ tablespoons plain (all-purpose) flour or rice flour
  1. Heat the oven to 220°C (425°F). Line a 22cm (8½ inch) springform pan, with inverted base, or a 22cm (8½ inch) skillet with 3 large pieces of non-stick baking paper overlapping, ensuring paper comes above rim+.  
  2. Place the cheese and sugar in the bowl of an electric mixer. Using the whisk attachment, beat until smooth and soft peaks form. Add eggs one at a time, beating after each addition, until combined. 
  3. Add cream and vanilla and beat until just combined. Sift in flour and beat, on a low speed, until thick. Pour into the prepared pan and bake for 15 minutes then rotate and cook for a further 10–15 minutes. The cheesecake should rise up like a soufflé and caramelise, almost burning on the top but still have an extreme wiggle in the middle. 
  4. Once out of the oven, leave to cool for 1 hour (the cheesecake will sink a bit), then refrigerate until chilled. Serves 10

+ The triple layer of baking paper that comes high above the tin protects the sides from burning. 

++ We used one quantity of the cheesecake mixture to make 2 smaller cheesecakes. These were made in 2 x 16cm (6 inch) skillets. Bake for 8 minutes, rotate then cook for a further 10 minutes. We used Lodge Cast Iron skillets from Hale Imports.

Photography: Chris Court

RATE THIS RECIPE:
Reader ratings (3.58) 321501

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox