Basque Burnt Cheesecake

Creamy Basque cheesecake made with a food processor🤍 This one tastes even better after a couple of days in the fridge.

You can also make this by hand or using a stand mixer. Just make sure all the ingredients are at room temperature.

Enjoy!

Recipe:

650g cream cheese block, cut into cubes (I used Anchor cream cheese block)

195g sugar

1 tsp vanilla extract (optional)

4g cornstarch

2g salt

180g eggs

250g whipping cream

1. Preheat the oven to 240C. Place the cream cheese, sugar, vanilla, cornstarch and salt into a bowl of food processor. Blend on a low speed until smooth. Make sure to scrape the sides and bottom of the bowl in between to make a homogeneous mixture.

2. Add the eggs and mix on a low speed until fully incorporated.

3. Add the whipping cream and mix slowly until well combined. Strain the mixture through a fine sieve.

4. Pour the batter into a 7 or 8 inch cake pan lined with parchment paper, then tap the pan against a work surface a few times to eliminate air bubbles. Bake at 230C for about 23-25 minutes. The cake should be jiggly in the center when you remove it from the oven.

5. Cool the cake in the pan on a rack until room temperature, then refrigerate overnight.