Burnt cheesecake
Originating from the Basque region of Spain, burnt cheesecake has a rich, decadent and creamy texture with a wonderful biscuity and caramel flavour. The trick to perfection in this recipe is to take it out the oven when it still has a slight wobble to it; it will set as it cools.
- Line the base and sides of a 23cm springform or loose-bottomed cake tin ensuring the baking paper is higher than the tin by about 5cm.
- Preheat the oven to gas 6, 200°C, fan 180°C. Using an electric whisk, beat the cream cheese and sugar together until very smooth. Add the eggs one at a time, beating in between each addition, then add the cream, vanilla and salt and whisk until combined.
- Sift in the flour and fold it through the batter. Pour the mix into the tin and bake for 50-55 mins. The cheesecake will be a deep golden brown and will still have a wobble to it when you shake the tin (you might think it’s under done, however it will set as it cools). Cool completely, before removing from the tin. Sift over icing sugar and serve with raspberries and a scoop of ice cream, if you like.
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