Basque burnt cheesecake

Popular in San Sebastian, this burnt cheesecake combines a burnt caramelised crust with a creamy inside.

Ingredients

For one cake of eight servings:

• 600 grams of cream cheese
• 300 millilitres of double cream
• 210 grams of sugar
• 3 eggs
• 20 grams of flour

Recipe

In a stand mixer, combine:

• 600 grams of cream cheese
• 210 grams of sugar
• 3 eggs

Once the ingredients are combined into a smooth batter, incorporate 300 millilitres of double cream.

Sift 20 grams of flour into the batter, and mix until all the ingredients are combined.

Line the inside of a cheesecake pan with parchment paper, and pour the cheesecake batter inside.

Bake at 210℃, gas mark 7, for 50 minutes.

Leave the cheesecake to cool down at room temperature before eating.