Burnt Basque Cheesecake
- 175 g Sugar
- 3 Eggs
- 20 g Plain Flour
- 500 g Emborg European Cream Cheese (room temperature)
- 1 tsp Vanilla Extract
- 240 ml Emborg Whipping Cream
Basque Cheesecake is a delicious and tasty cake that comes together from a handful of ingredients with not much effort. Try it - you won't regret it!
Preheat oven to 210 degrees celcius.
Prepare a 7” / 18 cm cake tin, grease with Emborg butter. Then taking a fairly large piece of parchment paper, press down firmly into the tin. It should be crinkly and come up about 3 inches above the rim of the tin. Then, take a second piece of parchment, and repeat with another layer.
Mix Emborg cream cheese and sugar until creamy and soft. Add in eggs, one at a time and the vanilla.
In a separate bowl, sift the plain flour, and pour in the Emborg whipping cream, little by little, whisking it as you go. Then add in the remaining cream and whisk until smooth. Add this mixture to the cream cheese mix and mix to combine.
Then, pour the cheesecake batter into your prepared tin. Bake for 30 minutes. If it’s not entirely dark yet. Switch off the oven setting and change it to the grill setting. Grill it until dark brown (approximately 5 – 8 more minutes).
Let it cool for about 1 hour, then chill in the refrigerator. Serve the next day and enjoy!
Use the Emborg European Cream Cheese - this has the perfect soft texture suitable for this cake