BASQUE burnt cheesecake 750g (1 lb 6 oz) cream cheese, chopped and softened 1 cup (220g/7¾ oz) caster (superfine) sugar 4 large eggs 1½ cups (375ml/13 fl oz) double (thick) cream 1 teaspoon vanilla bean paste 1½ tablespoons plain (all-purpose) flour or rice flour
Let the caramelised flavours and incredible creaminess of this ‘burnt’ cheesecake tempt you to break with dessert TRADITIONS this Christmas. You’ll never look at cheesecake the same way again
SWEET
Heat the oven to 220°C (425°F). Line a 22cm (8½ inch) springform pan, with inverted base, or a 22cm (8½ inch) skillet with 3 large pieces of non-stick baking paper overlapping, ensuring paper comes above rim+. Place the cheese and sugar in the bowl of an electric mixer. Using the whisk attachment, beat until smooth and soft peaks form. Add eggs one at a time, beating after each addition, until combined. Add cream and vanilla and beat until just combined. Sift in flour and beat, on a low speed, until thick. Pour into the prepared pan and bake for 15 minutes then rotate and cook for a further 10–15 minutes. The cheesecake should rise up like a soufflé and caramelise, almost burning on the top but still have an extreme wiggle in the middle. Once out of the oven, leave to cool for 1 hour (the cheesecake will sink a bit), then refrigerate until chilled. Serves 10 The triple layer of baking paper that comes high above the tin protects the sides from burning. ++ We used one quantity of the cheesecake mixture to make 2 smaller cheesecakes. These were made in 2 x 16cm (6 inch) skillets. Bake for 8 minutes, rotate then cook for a further 10 minutes. We used Lodge Cast Iron skillets from Hale Imports. +
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