Burnt Basque Cheesecake

Preheat oven to 210°C.

Prepare a 7” / 18 cm cake tin for one cake. Grease with Emborg Unsalted Butter. Then taking a fairly large piece of parchment paper, press down firmly into the tin. It should be crinkly and come up about 5 cm 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, change it to grill setting. Grill it until dark brown (approximately 3 more minutes).

Let it cool for about 1 hour, and then chill in the refrigerator.