Burnt Basque Cheesecake

• butter↗

  for the pan

• soft cheese↗800g g
• fine sugar225g g
• plain flour↗2 tbsp tbsp
• sour cream↗200g g
• eggs↗4 medium
• vanilla↗2 tsp tsp

Step-by-step instructions

1. 1

   Preheat the oven to 240 °C/220 °C with convection/gas 9, leaving enough space above the middle shelf. Butter a deep 20 cm diameter pan with a removable bottom or a springform pan. Place two large sheets of parchment paper one on top of the other, turn one sheet 45 degrees so the corners point in different directions. Press the paper into the pan, pressing it to the corners and make sure a lot of paper sticks out over the edge. Lift the folds on the sides, not worrying about perfect lining – the creases in the paper give the cheesecake its characteristic look.

2. 2

   Pour the soft cheese and fine sugar into a large bowl or mixer. Beat with an electric whisk (or mixer) for a minute or two, until the sugar crystals melt – check by rubbing a bit of the mixture between your fingers. If you feel graininess, beat another minute or two.

3. 3

   Add flour, sour cream, eggs, vanilla and ¼ tsp salt to the bowl, mix until a smooth homogeneous mass. Pour the mixture into the prepared pan, scraping the last crumbs. Tap the pan on the countertop to release air bubbles, then bake for 30 min.

4. 4

   After baking the cheesecake should have a deeply caramelised crust and rise like a soufflé. When you tap the pan it still jiggles a bit. Let it cool completely in the pan – it will sink as it cools. Cool for at least 1 hour before serving. Store in the fridge for up to two days.