Burnt Basque Cheesecake
Makes a large cake (roughly 16 servings)
1kg Cream Cheese
320g Caster Sugar
1 tsp salt
1 1/2 tsp vanilla
475ml double cream
50g plain flour
Preheat your oven to 210℃
Start by lining a 9" springform tin with 2 layers of parchment paper. Scrunching up the paper and then unravelling it makes it stay in the tin better as well as using a bit of butter between the two layers.
Make sure there is a lip of at least 2" of parchment, as the cheesecake puffs up in the oven. Make sure there are no gaps in the parchment and that the 2" lip is all of the way around the tin.
Mix the cream cheese and sugar until well incorporated. A stand mixer is easiest but a large bowl works too.
Then add the eggs one by one, incorporating each one before adding another.
Stir in the salt and vanilla extract. Make sure to keep scraping the sides of the bowl (if using a stand mixer) as the cream cheese can get stuck on the sides.
Pour in the cream and mix well.
Sieve in the flour and mix well.
Pour into your lined tin and bake for about 50 minutes or until the top is dark but still is really quite wobbly. It will set once cooled.
Serve at room temperature with dry sherry.