Basque Burnt Cheesecake

Ingredients

For 10 portions

• 🧀 900g cream cheese
• 🍚 280g sugar
• 🍳 250g egg
• 🥛 350ml heavy cream
• 🌾 25g flour
• 🥄 5ml vanilla extract
• 🧂 2g salt

Method

1. Heat the oven to 220°C (200°C fan). Line a 23 cm springform tin with two overlapping sheets of baking paper, pressing them into the tin and leaving them standing well above the rim. The crumpled edges are part of the look.
2. Beat the cream cheese, at room temperature, with the sugar and salt until completely smooth.
3. Beat in the eggs one at a time, then the vanilla and cream.
4. Sift over the flour and whisk until just combined. Pour into the tin.
5. Bake for 45 to 55 minutes, until the top is a deep, dark brown and the centre still wobbles a lot. It will look underdone, but it sets as it cools.
6. Leave to cool completely in the tin, then chill for at least 4 hours, or overnight. Take it out of the fridge 30 minutes before serving so the middle is creamy.