Burnt Basque Cheescake by White Milk Dark | Recipe

METHOD :

• Preheat the oven to 200°C and make sure it is really hot since a burnt basque cheesecake relies heavily on heat.
• Prepare an 8" cake tin by spraying it with oil and then lining it with two sheets of butter paper.
• In a stand mixer or bowl (using an electric mixer), add the room temperature cream cheese and whip till it softens and comes together.
• Gradually add in the castor sugar, a little at a time, until the mixture further softens.
• One thoroughly mixed, add in the eggs, one at a time, and continue mixing.
• Add a pinch of salt and vanilla extract, and pour in the double cream. Scrape down the sides so that everything is well combined.
• Sieve in the flour and fold by hand into the cheesecake mixture.
• Pour the basque cheesecake batter into the tin.
• Bake for 50 minutes at 200°C until the cheesecake is a beautiful dark brown colour.
• Let cool for at least 3-4 hours before de-moulding it.
• De-mould, retain the butter paper, and serve.