Burnt Basque cheesecake
Burnt Basque cheesecake
Preheat the oven to 210 degrees Celsius (top-bottom mode).
Blend the cream cheese with sugar and vanilla sugar until well combined and the sugar dissolves - about 4-5 minutes.
Add eggs one by one to the cream cheese mixture and blend thoroughly after each egg.
Slowly pour in the heavy cream while continuously blending.
Finally, add the sifted flour and gently mix.
Line the baking pan with two pieces of parchment paper so that they extend beyond the pan - do not fold them outwards.
Pour the cheesecake mixture into the pan (it will be very liquid).
Bake for about an hour - the top should be burnt, but the center should still be slightly wobbly.
Remove the cheesecake from the oven and place it on a wire rack to cool.
Carefully remove the springform ring and leave the cheesecake on the counter to cool completely.
Carefully peel off the baking paper from the sides of the cake and transfer it to a cake stand.
Do not chill it in the refrigerator before serving.
All cheesecake ingredients are best if they are at room temperature - so take them out of the refrigerator 2 hours beforehand.
