Basque Burnt Cheesecake

• servings: SERVES: 8 PREPARATION TI

Ingredients

1 kg Philadelphia cream cheese, room temperature

400 g caster sugar

200 ml thickened cream

1 teaspoon of vanilla extract

1 tablespoon of flour, sifted

7 large eggs, room temperature

Directions

Preheat the oven to 180°C (400°F) and place the shelf in the middle to ensure an even bake. Line a 20 cm (8") round springform cake tin with one piece of baking paper, roughly pleating the sides against the sides of the tin.

In the bowl of a stand mixer with the paddle attachment, beat the cream cheese for 2 minutes on medium speed. Lower the speed of the mixer and add the sugar, beating just to combine.

Slowly pour in the cream and vanilla. Add the flour and eggs, beating until just combined

Pour mixture into prepared cake tin, banging on the bench to knock out any air bubbles. Bake for 45-55 minutes, until deep golden on top. Be careful not to overbake, as the cheesecake will continue to cook when cooling. Cool for 10 minutes at room temperature, followed by chilling overnight in the fridge before serving.

Notes

Bake with Brooki - Brooke Bellamy