This is such an easy and impressive dessert to make. Although it is so easy to make, cook and serve you need time. All the ingredients need to be at room temperature and the cake needs to be cooled to room temperature after cooking and then set in the fridge for at least 4 hours. I use the warming drawer to speed up bringing the eggs and cream cheese to room temperature.

I start this at 8am and it’s easily ready for dinner.

I serve with a nutmeg and cinnamon ice-cream. It is rich but not sweet and just a small portion is enough.

This is a small cake but it easily serves 6.

BURNT BASQUE CHEESECAKE

Ingredients

  • 4 large eggs
  • 250ml thickened cream
  • 1 tsp vanilla
  • 3 tbs plain flour
  • 500g cream cheese at room temperature, chopped into chunks
  • 160g caster sugar
  • Pinch salt

Method

  1.  Bring all the ingredients to room temperature.
  2. Preheat the oven to 220°C fan
  3. Prepare the pan: line a well oiled 10cm deep 18 cm wide pan with a crossed over double layer of baking paper. Bring it well above the sides to contain the cheesecake as it rises. It is easier to fit if the paper is wet and scrunched into a ball. This makes it easier to fit loosely into the pan. Don’t worry about the wrinkles, they add a rough texture where the mixture caramelises.
  4. Add the ingredients into the food processor jug in the order listed.
  5. Set the speed to 4 and blend for 40 seconds. Turn it right down for a few seconds to reduce the bubbles.
  6. Pour the batter into the prepared pan. Drop the pan on a board on the bench to release bubbles. Use it toothpick to poke any bubbles near the surface.
  7. Bake for 40 minutes, rotating after 20 minutes and checking after 30 minutes. It is ready when the top is golden brown but still slightly jiggly in the centre when shaken lightly. As it bakes, the cheesecake rises dramatically but as it cools it will deflate and darken.
  8. When cooked remove the cheesecake from the oven and leave cool to room temperature.
  9. Cover with plastic wrap and place in the fridge for at least 4 hours to set completely
  10. Store leftover Basque cheesecake in an airtight container in the fridge for up to 5 days.