Burnt Basque Cheesecake

This famous crustless cheesecake comes out of the oven looking like a rustic masterpiece. This cheesecake hails from Northern Spain. Chef Santiago Rivera challenged himself to invent a new cake every day for a year, and from this experiment the burnt Basque cheesecake was born.

Difficulty

Beginner

Yield

Makes 1 cake, serves 8

Ingredients

1 kilogram cream cheese, room temperature7 eggs1 ^3/4 cups sugar1 tablespoon flour200 millilitres 35% cream Zest of 1 lemon1/4 teaspoon salt

Equipment

Measuring spoonsMeasuring cupsMixing bowls of various sizesRaspSpatulaStand mixer, or hand mixer10 inch springform panParchment paperCutting boardDish towel

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Preheat the oven to 415°F.

Remove the Citrus juice is good and all but the zest (small pieces of citrus peel) has even more flavour! The oils in the peel of the fruit help to give off that citrusy taste and smell.zest from the lemon with a rasp.

Measure out the cream cheese, eggs, sugar, flour, cream, and salt into the bowl of a stand mixer, or a large bowl.

Turn the mixer on low speed and mix until ingredients are combined well.

Place a piece of parchment paper into the springform pan so that the paper extends past the edges of the pan.

Scrape the cheesecake batter into the springform pan.

Bake in the middle rack for 40 – 50 minutes. Be careful to watch that it does not get too burnt, you should remove it when it is quite brown and has a firm jiggle.

Remove the cake from the oven and let cool gradually on the counter for an hour. Move the cake to the fridge to cool completely.

Wait at least three hours, and remove the cake from the fridge. Carefully peel back the parchment, and serve.