Burnt Basque Cheesecake (also known as San Sebastián cheesecake)

• 22 Cake tin size
• 5 large whole eggs
• 800 g full-fat cream cheese (room temp is ideal)
• 200 g sugar
• 470 ml double or heavy cream
• 50 g sour cream
• 5 g vanilla sugar
• 35 g plain all-purpose flour
• Parchment paper

1. 1

   Add 800g full-fat cream cheese to a large bowl. Ideally, it should be at room temperature as it makes everything much easier to mix.

2. 2

   Add the sugar and vanilla sugar, then start whisking until everything is well combined. You can also use an electric whisk if you prefer.

3. 3

   Keep mixing until completely smooth and creamy. This should take around 3–4 minutes (a bit longer if your cream cheese is cold).

4. 4

   In a separate bowl, whisk the eggs until fully smooth with no lumps.

5. 5

   Add the eggs to the mixture and whisk again until smooth.

6. 6

   Pour in the double cream, sour cream and continue whisking until the mixture is silky and well combined.

7. 7

   Sift in the flour and gently fold until fully incorporated and lump-free.

8. 8

   Line your tin with parchment paper (use two layers), pressing it in and leaving the edges overhanging.

9. 9

   Pour the mixture into the lined tin.

10. 10

    Preheat the oven to 220°C, then bake for about 30 minutes until the top is deeply golden.

11. 11

    Remove from the oven and let it rest for 1 hour. It will look very jiggly, that’s exactly what you want.

12. 12

    Chill in the fridge overnight.

13. 13

    Take it out a few hours before serving and slice with a warm knife. Best served at room temperature. Enjoy!

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