Burnt Basque Cheesecake

So this is one of the trends for 2019. A burnt top, soft creamy cheesecake. Its actually nothing new, and comes from San Sebastian, and is known either as a San Sebastian cheesecake or basque cheesecake. My version has a little lemon in it, because.. why not!!? 😉 Its very indulgent, very creamy, and super delicious!

Here’s how you make it!

INGREDIENTS:

500 g cream cheese (I used Philadelphia) – make sure it’s at room temperature and VERY soft!
150 g sugar
1 1/3 cup double cream (whipping cream)
3 tablespoons flour
1 tsp vanilla extract
1/2 zest of lemon
1 tsp lemon extract
4 large eggs (or 5 small ones)
1 tsp corn starch

METHOD:

Preheat the oven to 220°C and line a 9-inch cake pan with parchment paper, leaving the paper coming up above the sides.
In a large bowl, mix the cream cheese until it becomes very smooth with no lumps.
Add the sugar and mix for about 2–3 minutes until the sugar dissolves.
Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl.
Sift in the flour and corn starch and mix until fully combined.
Add the vanilla extract, lemon zest, and lemon extract and mix well.
Pour the batter into the prepared pan.
Bake for 40 minutes at 205°C.
If the top isn’t dark yet, increase the heat to 218°C for the final 10 minutes to get that signature caramelized top.
The cheesecake should still wobble slightly in the center.
Let it cool completely at room temperature.
Then refrigerate it for at least 4 hours before serving. Trust me… the wait is worth it.