Basque Burnt Cheesecake

Basque Burnt Cheesecake

430g cream cheese (room temperature)

3 x 58g eggs (150g with no shell at room temperature)

20g cake flour (plain flour is fine too)

120g caster sugar

270g heavy cream

1tsp vanilla

1tsp lemon juice

1. Double line 6 inch tin.  Trim paper to prevent paper from touching top of oven
2. Preheat oven @ 240 Celsius
3. Mix cream cheese and sugar @ medium for 3 min till creamy ribbon
4. Add 1 egg at a time @ Low, then high for 1 min till liquid
5. Add vanilla and lemon juice @ medium for 30s
6. Separately dissolve flour in a little cream, continue to add more cream until all flour is dissolved
7. Stream flour mixture slowly into cream cheese mixture @ Low for 1 min, then medium-high for 15s till watery
8. Bake for 30-35 min @ 240 Celsius (middle shelf with fan and top bottom heat but no fan is fine too)
9. Centre should still be jiggly and top is dark amber, almost charred
10. Cool in tin to room temperature

Note

• recipe from:

https://buttermilkpantry.wordpress.com/2019/10/30/basque-burnt-cheesecake/

• chill in fridge for less gooey fondue centre
• For 8 inch tin, use 150% recipe and 40-45 min bake time
• Mini 7cm diameter by 4cm deep - 15min at 250 degree