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Burnt Cheesecake |

Get ready to basque in your own baking skills, by making this burnt basque cheesecake. This recipe is from Bon Appetit.

Prep time: 15-20 minutes

Cooking time: 1 hour

Makes: 1 Cheescake


450g cream cheese, room temperature

150g cups sugar

3 eggs

125ml double cream cream

1/2 tsp salt

1/2 tsp vanilla extract

20g plain flour

1. I have a burning desire for organization

This cake will be whipped up in a matter of moments so prepare your oven and cakey vessel in advance.

Preheat your oven to 200c (a hotty). Grease a 10" spring form pan with butter and then plonk in some parchment paper, no need to fiddle with the wrinkles - so put that wrinkle cream away, there's only space for full fat cream here - they will add rusticity to your cake.

Place your pan into a rimmed baking pan.

2. Batter those eyelashes and make that batter

Mix together 450g cream cheese and 250g sugar with an electric whisk on a lowish speed, you don't want to redecorate your kitchen today! Beat until the sugar is combined, a couple of minutes, and there are no lumps. Don't forget to scrape those sides down and mix all the mix.

Up the anti on your whisking and stick it on medium, add an egg and mix for 15 seconds - repeat with the next two eggs.

Turn your mixer to a lower speed and add 125ml double cream, 1/2 tsp salt and 1/2tsp vanilla extract.

Beat those ingredients like you're Hans Moke Niemann playing another master at chess (but with less things up your bottom). Mix until combined.

If you're feeling tired of mixing, hire an arm model and have them hide behind you and whisk, so that it looks like you're doing all the hard work.

Sift in 20g of flour and mix on low until combined.

Pour the mix into your pre-prepared parchment paper tin.

Bake for 60 minutes in your already toasty hot oven. It should be a deep golden brown, like someone who has spent too much time in the sun on the Basque coast, and still jiggly in the centre, like someone who has eaten too much lovely Basque food.

3. Le Grande Reveal

Be patient and let the cake cool a little while and remove the tin.

Example of not being patient - but being hungry and in true goblin mode.

Then let the cake cool completely (it will sink in the middle like your expectations when you found out that you would have to wait to eat this delight), then peel away the parchment paper to reveal a charred wobbly bobbly beauty.

Dink and sink!

Food for Thought

Lizzy says: "I have wanted to make this cake for so long, the fact I found out about it from Bon Apetit is testimony to that. It was actually a lot quicker and easier to make than I originally thought it would be - just boshing everything together and mixing! I really liked the flavour, it reminded me a lot of traditional Jewish cheesecake. However, we ate this right after tucking into bread and butter pudding and the flavour and texture was weirdly similar - the added bonus of the B&B pudding was the raisins, and this certainly could have done with some! 7/10"

Kate says: "This was another cake which has been on the "to gasp" list for a long ol' time. But really, it only made sense to make when we were together. It is an insanely easy recipe, literally just chucking everything in a bowl and then baking it for a long time, I feel like it would be good for a dinner party. The cheesecake itself was pretty delicious but needed a little something extra, our dad suggested raisins and I can't say I don't disagree with him. Some kind of fruit coulis may also be nice, and I also prefer my cheesecakes with a buttery biscuit base 7/10 "

7/10 Gasps


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