Burnt Basque Cheesecake
This recipe is a slightly modified version of Nigella’s burnt basque cheesecake, found in her delightful cookbook Cook, Eat, Repeat. I love the fluffiness of this cheesecake, and especially love the taste and texture when eaten cold straight out of the fridge the following day.
Serves 8-12 | Prep Time: 15 mins | Baking Time: 50 mins
Ingredients:
- 600g Full Fat Soft Cheese
- 175g Caster Sugar
- 4 Medium Eggs
- 300ml Sour Cream
- ¼ teaspoon Salt
- 25g Cornflour
Method:
- Preheat oven to 200°C/180°C fan.
- Roughly line a 20cm round springform cake tin with baking paper. Place a heavy pan inside the tin to keep the baking paper in place and set aside.
- Add the soft cheese to a large mixing bowl with the sugar and whisk (ideally using an electric whisk). Whisk for at least 2 minutes.
- Add the eggs one at a time to the bowl, whisking well each time.
- Add the sour cream and continue whisking for a minute.
- Add the salt and cornflour, whisking one last time to fully incorporate all ingredients.
- Remove the pan from the cake tin, and pour the cheesecake mixture into the tin.
- Bake the cheesecake in the centre of the oven for 50 minutes. The cheesecake will be risen with a burnished top.
- Place the tin on a wire rack, and allow the cheesecake to cool completely (2 hours or more).
- Remove the baking paper carefully, slice into 8 to 12 slices, and serve with sauce of your choice. I served the cheesecake with Princes Strawberries in Light Syrup
