Desserts
Basque burnt cheesecake
Dark and caramelised outside, creamy and almost runny inside. Five ingredients and no base.
- 55 min10 prep · 45 cook
- EasyDifficulty
- 650 kcalper serving
Ingredients
10 servings
- Cream cheese1 kg
- Sugar300 g
- Eggs5
- Whipping cream500 ml
- Plain flour1 tbsp
Steps
- 1
Preheat the oven to 210 °C. Line a 24 cm springform tin with two crumpled sheets of baking paper, letting them stick up above the rim.
- 2
Beat the cream cheese with the sugar until smooth.
- 3
Add the eggs one at a time, mixing well after each.
- 4
Pour in the cream, then sift in the flour and mix just until combined.
- 5
Pour into the tin and bake until the top is very dark and the centre still wobbles.
- 6
Let it cool completely at room temperature before unmoulding. It sets as it cools.
Tips and questions
- Should the centre be runny?
- Yes, it should still wobble a lot when it comes out of the oven; it firms up as it cools and stays creamy inside.
- Can I make it gluten-free?
- Yes: swap the tablespoon of flour for cornflour, or leave it out; the texture will be just slightly softer.
- How long does it keep?
- Up to 4 days covered in the fridge. Take it out 30 minutes before serving so it is creamy rather than firm.
Timer
Enjoy your meal!
You made it. Serve it while it is hot, or pick your next recipe.
Your screen stays on while you cook.
