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Miguel Maestre's Burnt Basque Cheesecake
Miguel Maestre's Burnt Basque Cheesecake
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"This delicious Spanish classic has become a real favourite in Australia over the last few years – everyone wants to know how to make it! Well, it is a very simple recipe. The secret? Make sure you burn it. This is the only time you’re allowed to burn your food in the kitchen! But seriously, there is a very fine line between caramelised and burnt – finding that edge is the secret to this dish. Keep a close eye on it during the last 15 minutes of cooking. This cheesecake is best served at room temperature," says Miguel Maestre
Ingredients
- 4 eggs, at room temperature
- 585 g cream cheese, at room temperature
- 245 g caster sugar
- 290 ml thickened cream (minimum 35% fat)
- 3 tablespoons cornflour
- pinch of salt flakes
Method
- Preheat the oven to 200°C (fan-forced). Grease a 23 cm springform tin and line with crushed baking paper, extending it 2 cm over the edge.
- Beat the cream cheese until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Gradually beat in the sugar, then the cream. Add the cornflour and salt and beat until smooth.
- Pour the batter into the prepared tin and tap gently on the bench to remove any air bubbles. Rest for 5 minutes, then bake for 55 minutes or until the top is dark brown and a skewer inserted in the centre comes out clean. Switch to the oven and leave the cheesecake inside to cool to room temperature. (this is important – if you try to remove the cheesecake from the tin while it’s still warm it may collapse.)
- Remove the cheesecake from the tin and serve. It will keep in an airtight container in the fridge for 1–2 days, but bring it back to room temperature before serving.
