Basque Cheesecake
Basque cheesecake, also known as "Burnt Cheesecake," is a rustic, crustless cheesecake with a creamy center and a beautifully caramelized top.
Ingredients
● 900g cream cheese (room temperature)
● 300g caster sugar
● 6 large eggs
● 470ml double cream
● 1 tsp sea salt
● 1 tsp vanilla bean paste
● 45 plain flour
● Raspberry coulis (optional for finishing)
Equipment:
Tala Performance 23cm Cake Tin
Method
1. Preheat the oven to 200°C and grease and line a 23cm springform cake tin. You will need to use 2 large sheets of baking paper and overlap them to make sure all sides of the tin are covered, it’s okay for it to be wrinkled. Place the tin on a baking tray.
2. Beat together the cream cheese and sugar on a low speed with an electric whisk or in a stand mixer until smooth and creamy.
3. Then, increase the speed to medium and add in the eggs one at a time, beating between each addition until combined. Add in your double cream, salt and vanilla and beat again until fully incorporated.
4. Sift in the flour and beat again on a low speed until mixed in and smooth and silky. You may need to scrape down the sides of the bowl in between.
5. Pour the batter into the prepared tin and bake until the top is a golden brown but the centre is still jiggly, about 60 minutes. Don’t worry if your cake feels jiggly, it will set when cooling.
6. Leave the cake to cool completely for a few hours before stripping off the baking paper.
7. Slice up, top with raspberry coulis and enjoy!