A Basque-style burnt cheesecake lifted with orange and lemon zest and a touch of brown sugar, baked until deep golden and gently wobbly.
Ingredients List
Method
- Preheat oven to 220°C fan forced.
- In a large mixing bowl, beat the cream cheese until smooth then add the sugars, continue to beat on medium until combined (30 seconds).
- Pour the thickened cream into a separate mixing bowl with the zest and juice of both lemon and orange and salt. Quickly whisk to combine then gradually sift the flour into the cream as you whisk.
- Gradually add the cream/flour mixture into the cream cheese bowl as you beat, just until combined, followed by the whisked and weighed eggs, incorporating slowly. Stop as soon as incorporated.
- Pour batter into the springform tin (220mm x 65mm) lined with baking paper and tap the tin a few times on the bench to release as many air bubbles as possible.
- Bake for 40-45 minutes or until the top has risen and turned a deep golden brown. Set a timer for 35 mins and keep an eye on it from there.
- Cool at room temperature for 2-3 hours, then refrigerate overnight uncovered.
- Take out 45 minutes before eating.
Notes
Have both cake ingredients set out ready to go, separated.
Check the Basque at the 30-35 minute mark.
