Burnt Basque Cheesecake

Name: Burnt Basque Cheesecake
Total time: 3600 s
Yield: 8 servings / 28 cupcakes!
Cuisine: British
Ingredients: 800 g Philadelphia cheese; 4 eggs; 225 g sugar; 2 Tbsp Flour; 2 tsp vanilla essence; 200 ml soured cream

Chris Jacobs @moustache

Manchester

Strangely I had this in Zagreb, Croatia and it was divine. Now my go to dessert. Easy peasy to make!

The key is time - you ideally want to eat it after it’s been in the fridge for 24hrs, good luck!

Strangely I had this in Zagreb, Croatia and it was divine. Now my go to dessert. Easy peasy to make!

The key is time - you ideally want to eat it after it’s been in the fridge for 24hrs, good luck!

Chris Jacobs @moustache

Manchester

Strangely I had this in Zagreb, Croatia and it was divine. Now my go to dessert. Easy peasy to make!

The key is time - you ideally want to eat it after it’s been in the fridge for 24hrs, good luck!

Strangely I had this in Zagreb, Croatia and it was divine. Now my go to dessert. Easy peasy to make!

The key is time - you ideally want to eat it after it’s been in the fridge for 24hrs, good luck!

Saved

Ingredients

1 hour + 1 day rest

8 servings / 28 cupcakes!

800 gPhiladelphia cheese
4eggs
225 gsugar
2 TbspFlour
2 tspvanilla essence
200 mlsoured cream

Saved

Steps

1 hour + 1 day rest

1

Heat oven to 240c
2

Butter a deep, 20cm cake tin. Like with two sheets of baking paper and 45 degrees angles to each other.
3

Mix cheese and sugar in a bowl with an electric whisk, until you can’t feel the sugar grains.
4

Tip in flour, eggs, soured cream, vanilla and 1/4 tsp salt. Mix until smooth again.
5

Pour into cake tin and give a big bang to remove air bubbles.
6

Bake for 30 minutes. It’s done when it looks like a soufflé and wobbles a little.
7

Leave to rest in the fridge for at least an hour but better to do 24 hours 😬