Basque Burnt Cheesecake
if you love baked cheesecake, creme brulee it is for you! Using @thewexfordfoodproducersnetwork @farmkillowen @blasnaheireann award-winning cream cheese. it is a magical dessert. The softness of the cheesecake and the burnt top of the cheesecake is just a divine combination. The hardest is to wait a few hours for the cheesecake to settle!
Ingredients
- 720 g cream cheese 4x180g room temperature Killowen Cream Cheese
- 200 g caster sugar
- 30 g plain flour or corn flour
- 300 ml cream room temperature
- 1 tsp vanilla extract
- 220 g eggs lightly whisked (4-5 eggs)
Method
- Preheat oven to 200°C. Line a 20cm cake tin with parchment paper and set aside.
- In a large bowl, place the cream cheese and beat it for 2 minutes or so until smooth and slightly glossy. Add the caster sugar or icing sugar and continue to beat the mixture to allow the sugar to combine.
- In a separate bowl, add the flour and stir in little at the time the cream to create a paste until all the cream is combine with the flour into a thicker cream texture. This will help the cheesecake keep consistency while baking.
- Combine the cream mixture in with the cream cheese and add the vanilla and eggs. The mixture should be smooth and fully combined.
- Pour the mixture into the prepared tin. Bang the tin on counter once or twice to pop excess bubbles to help create a smooth topping.
- Transfer in the oven and bake for 45-50 minutes until the mixture rise high like a souffle mostly the edges and a golden brown coloured light crust is formed. The ideal texture of the cheesecake will be when the centre is still a little wobbly yet firm on the edges and a golden colour topping. do not insert a skewer in the mixture as it will deflate the cheesecake!
- Once ready, remove from the oven and set aside for 1 hour or so. The cheesecake will collapse to its final serving size.
- Patience is important for this cheesecake as you need to let it settle in the fridge, covered for at least a few hours or preferably 24 hours to enjoy at its best.
- Before serving, take the cheesecake half an hour at room temperature to bring the best creamy and fluffy texture cheesecake.
- Slice and enjoy.
