Slightly undercooked but light and airy on the inside. Giving off a mousse-like texture, delightfully just sweet enough. And the best part? the “burnt” surface, with a distinct caramel flavour perfectly combined with the vanilla cheesecake underneath!
The defining feature of this dish is its burnt top, earning it the name Basque cheesecake for its origin in northern Spain.
Try this Burnt cheesecake recipe, which is guaranteed to become a family fav!
Burnt cheesecake
Ingredients
- 2 x 250g tubs cream cheese, at room temperature
- 200g ricotta cheese
- 100ml cream
- 4 extra-large eggs
- 230g castor sugar
- 1 tbsp cake flour
- pinch salt
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 60ml (¼ cup) lemon juice
Instructions
Preheat the oven to 200°C. Grease and line the base and sides of a 23cm springform cake tin with baking paper. Make sure the paper comes 5cm above the rim of the tin.
Using a stand mixer with a paddle attachment, beat the cream cheese, ricotta and fresh cream together until well combined. Add the eggs 1 at a time, beating well after each addition.
Gradually add the sugar, flour, salt, vanilla extract, cinnamon and lemon juice, and beat until mixed well. Pour batter into the prepared cake tin and tap the tin gently on a flat surface to remove any air bubbles.
Bake in the preheated oven for about 50 minutes – the cheesecake should be slightly undercooked with a wobble. Turn the oven to grill on its highest setting and leave the cheesecake to char on top, 5 minutes. Remove from oven and leave to cool completely before taking out of the tin. Transfer to a serving platter and refrigerate until cold, 2 hours.
ALSO SEE: Baked cheesecake with Bar One topping:
Baked cheesecake with Bar One topping
Recipe and styling by Nomvuselelo Mncube
Photograph by Hema Patel
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
