Basque cheesecake is a baked dessert that is characterised by its burnt top and creamy centre. This cheesecake is best made the day before, to allow it to set completely. Serve with fresh berries.
...Using a hand mixer, or stand mixer, beat the cream cheese and sugar on medium-low speed until very smooth, about 2 minutes.
Increase the speed to medium, then add the eggs, cream and vanilla extract; beat until well combined.
Sift the flour into the cream cheese mixture, mix on low speed until well incorporated.
Line the 7 inch round tin with baking paper.
Pour the mixture into the lined baking tin.
Select OVEN function, CAKE, 160°C, set for 60 minutes, and press the START button.
Bake the cheesecake until golden brown on top, the centre should still be slightly runny, it will firm up when cooling.
Allow to cool slightly in the drawer with the drawer open, then remove from the drawer and allow to cool in the tin, (the cake will collapse dramatically as it cools). Transfer to the fridge to cool completely for as long as possible, preferably overnight.
Remove from the fridge, unmould the cheesecake and serve.
Basque cheesecake is a baked dessert that is characterised by its burnt top and creamy centre. This cheesecake is best made the day before, to allow it to set completely. Serve with fresh berries.
...Using a hand mixer, or stand mixer, beat the cream cheese and sugar on medium-low speed until very smooth, about 2 minutes.
Increase the speed to medium, then add the eggs, cream and vanilla extract; beat until well combined.
Sift the flour into the cream cheese mixture, mix on low speed until well incorporated.
Line the 7 inch round tin with baking paper.
Pour the mixture into the lined baking tin.
Select OVEN function, CAKE, 160°C, set for 60 minutes, and press the START button.
Bake the cheesecake until golden brown on top, the centre should still be slightly runny, it will firm up when cooling.
Allow to cool slightly in the drawer with the drawer open, then remove from the drawer and allow to cool in the tin, (the cake will collapse dramatically as it cools). Transfer to the fridge to cool completely for as long as possible, preferably overnight.
Remove from the fridge, unmould the cheesecake and serve.