Burnt basque cheesecake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. preheat oven to 200*C

Step 2

2. line a 18cm/7inch springform pan with butter and a large piece of parchment that sticks about 4cm above the ends of the cake tin

Step 3

3. Using and electronic mixer beat cream cheese till it's no longer lumpy

Step 4

4. Add sugar and mix on low until its incorporated

Step 5

5. Add eggs one at a time. After each time you add an egg, mix till its cohesive, then add the next egg

Step 6

6. add double cream, salt, vanilla and mix until its just combined

Step 7

7. sift in flour and mix on low speed for 1-2 minutes. the mixture should get a bit less runny but don't over whip and make whipped cream

Step 8

8. pour mixture into the springform pan, smooth the top out with a spatula, and tap the springform on the working surface to let the batter fall into all the creases

Step 9

9. bake at 200*C for about 60min

Step 10

10. When done, the tops should be brown and almost burnt, the centre should be jiggly and you should notice that the centre will start to fall and deflate

Step 11

11. place it in the fridge to cool completely (i recommend leaving it over night)

Step 12

12. remove it from the mould and slice through when its

Step 13

COMPLETELY cool (or else you'll have a runny mess)