Basque (Burnt) Cheesecake

Ingredients Quantity

Cream Cheese, Room temperature 400gm

Whole Eggs, Room temperature 3 nos
Egg Yolk 1 nos
Fine Granulated Sugar 120gm
Lemon Juice 9gm
Corn Starch, Sieved 16gm
Whipping Cream 195gm

Method:
1. Prepare the pan by crumpling parchment paper and place it in the pan. Heat the oven to 200°C. Apply
a light coating of grease to a spring-form pan measuring 8 inches (20 cm) in diameter. Crumple two
big pieces of parchment paper and place them in the pan, ensuring they overlap to fully cover the
sides of the pan, with the paper extending above the top edge.

2. Using the Ankarsrum Beater bowl and the Ballon whisk attachment, whisk the cream cheese at
medium-high speed until it becomes fluffy and smooth, making sure to scrape the bowl thoroughly.

3. Gradually incorporate half of the sugar while mixing, pausing to scrape down the bowl at least once
before adding the rest of the sugar. Finally, beat in the flour.

4. Combine the eggs and cream by lightly whisking them together in a small bowl. Gradually incorporate
the eggs into the cream cheese mixture, adding them in small portions at a time on medium-low
speed. Remember to pause and scrape down the bowl before adding more eggs until they have all
been mixed in.

5. While continuing to mix on medium-low speed, slowly pour in the cream. The batter will have a runny
consistency. Finally, pour the cheesecake batter into the pan that has been prepared.

6. Place the cheesecake in the oven and bake it for 40 minutes. During baking, it will rise like a soufflé
and develop a rich brown color on top, but the center will remain slightly jiggly when the pan is gently
moved. Allow the cheesecake to cool in the pan on a cooling rack for a minimum of 2 hours before
refrigerating it overnight.

7. Serve the cheesecake in the parchment paper. Remove the ring from the springform pan and use the
parchment paper to lift the cheesecake onto a cutting board or serving platter (leave the parchment
on the cake). Push down the paper to reveal more of the cheesecake and use a hot dry knife to cut
slices.

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