Basque style Burnt Cheesecake

How to make in three simple steps.

This has to be one of the simplest and easiest cake recipes out there!

Step 1 – Simply mix all of the ingredients in a large metal bowl (Eggs, sugar, cream cheese, heavy cream, and flour.)

Step 2 – Line a springform pan with parchment paper and pour in the batter. Now bake, and less than an hour later your cake is done!

Step 3 – Wait for your cake to completely cool before you slice at bad boy open, It’s worth the wait, I promise!

What is a Basque-style Burnt Cheesecake

The Basque-style Burnt Cheesecake is a crustless cheesecake that is baked at a high temperature to create a beautiful burnt exterior and velvety smooth creamy and sometimes custard-like interior.

Key Ingredients: Eggs, sugar, cream cheese, heavy cream, and flour.

Why is this cake called Basque-style Burnt Cheesecake

This burnt basque cheesecake originates in Basque Country in Spain, It’s a crustless cheesecake that’s become an international sensation and one of the trendiest cakes around the world. The cheesecake’s baked at a high temperature to get that beautiful burnt exterior and super creamy interior

SERVES: 8

This recipe is the key to the ultimate Spanish style burnt cheesecake, one bowl, one tin and no fuss. This cheesecake is perfect to woo your guests from morning tea to desert.

Ingredients

500g cream cheese
3/4 c sugar
3 large eggs
1c heavy cream
1t sea salt
1t vanilla essence
1/4 c bakers flour

Instructions

line a 10 inch baking tin with parchment paper, using butter or spray oil to help it stick to the tin
Beat sugar and cream cheese until smooth and sugar has disolved
add eggs one by one, beating until smooth each time, then add cream, salt and valilla
sift in flour, folding and then beating until smooth
pour batter into prepared tin, and bake at 220 degrees C for about 60 minutes or until the top is nicely burnt while the middle remains wobbly.
pull out of oven, the cake will drop dramatically, leave in tin to cool. Once cooled remove from tin and leave for about an hour before eating, traditionally serve with sherry.