BASQUE “BURNT” CHEESECAKE BY KAY-LENE TAN

  • Cream cheese 910g
  • Caster sugar 375g
  • Eggs 6pcs
  • Cream 500g
  • Salt 5g
  • Vanilla extract 5g
  • Flour 85g
  1. Pre heat oven to 190 degrees.
  2. Beat cream cheese, and caster sugar until smooth. Scrap down sides, and beat again to make sure sugar has completely dissolved.
  3. Gradually add in eggs one at a time. Slowly add in cream.
  4. Sift flour, and add to mixture with salt and vanilla extract.
  5. Spray a 12 inch baking tin with oil spray, then line with baking paper.
  6. Bake for about an hour to an hour and ten minutes. Cake should be dark brown on the top, but still jiggly.
  7. Leave to cool completely in the fridge, even better if it’s eaten the next day.
  8. Dust with icing sugar before serving.
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