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Burnt basque cheesecake

Servings 6 small portions

Ingredients

  • 225 g Philadelphia Full Fat Cream Cheese plain Substitute Lancewood med fat or Woolworths Full Fat also works
  • 250 g crème fraîche Substitute sour cream
  • 2 ExL eggs
  • 100 g sugar regular sugar NOT castor sugar
  • 1 tsp vanilla extract
  • dash salt

Instructions

  • Pre heat oven to 230ºC fan assist and get all your ingredients together
    you will need :- 1 x 15cm (6") lose bottom baking pan or springform pan
    Blender, spatula, baking sheet, baking paper (See notes to make a bigger version)
  • Place all the ingredients in a blender and pulse blitz to blend together. Once the ingredients have come together, blend for a continuous 30 to 45 seconds
    225 g Philadelphia Full Fat Cream Cheese plain, 250 g crème fraîche, 2 ExL eggs, 100 g sugar, 1 tsp vanilla extract, dash salt
  • The consistency is thick smooth and creamy. Rest for 20 minutes
  • Prepare the baking pan. Crumple up baking paper large enough to fit comfortably in the pan with about a 5cm - 10cm overlap above the rim. Use the base of the pan to push the paper down into the pan, remove the base, then remove the paper
  • Replace the base into the baking pan and replace the shaped baking paper back into the pan on top of the base.
  • After 20 min rest, pour the batter into the prepared pan
  • Lift and drop the pan rotating as you go to remove any air bubbles that are still trapped in the batter
  • Place the baking pan on a baking sheet and gently place in the oven. Bake for 20-22 minutes. The top should wobble like jelly and be a tanned golden brown. It may look like the cake has not properly baked, but it will set once cooled
  • Remove from oven and cool on a wire rack away from the heat of the oven. Refrigerate for 4-5 hours to set
  • Remove from fridge and let it come to room temperature. Gently peel back the baking paper and slice into 6 pieces. I find this to be a perfect size for me, but you may prefer to slice into 4. Tip - dip the knife in hot water for a clean slice, wiping between each cut.
  • Enjoy with a nice cup of tea or coffee

Notes

This recipe is very easy to double up and bake in a 22cm lose bottom or spring form pan.
Bake for 25-28 minutes  Remember it must jiggle when it comes out the oven.  It will set overnight in the fridge.  
Course: afternoon tea, Dessert
Cuisine: Spanish
Keyword: Burnt Basque Cheesecake