The best cheesecake in the world...
Burnt Basque cheesecake
I so love a baked cheesecake (and also things that are a little burnt)! This recipe is inspired by a pudding that blew me away during a carefree lunch at the fabulous noblerot.co.uk. I’m sure mine doesn’t come close to theirs but it is terrific and one of the easiest cheesecakes you'll ever make - you don’t even have to bother bashing up biscuit crumbs as it is base-free!
Prepare: 10 minutes
Cook: 60 minutes
600g soft cheese
300ml double cream
175g caster sugar
½ tsp salt
½ tsp vanilla extract
1 Preheat the oven to 180°C, gas mark 4. Very casually line a 20cm springform cake tin with parchment - crumples and creases are encouraged. Sit the tin on a baking sheet to make getting it in and out for the oven easy and in case you have a leaky tin.
2 In a large bowl, whisk together the soft cheese, cream, sugar, eggs, cornflour, salt and vanilla until smooth.
3 Pour into the prepared tin and bake a good hour or so until the colour is nice and dark but there’s still some wobble. Open the door and leave to cool; serve just warm or chilled.