Basque “burnt” cheesecake
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ingredients
500 g Mascarpone cheese 1,5 cups cane sugar (al. Crystal) 5 pcs egg (L) 1.75 cups whipping cream (33%, chilled) 1 tsp salt 1 tsp vanilla extract (or packet of vanilla sugar) 1/4 cup semi-coarse flour
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A fantastic cheesecake that comes from the Basque Country and is unique for its burnt surface, which you achieve by baking it at a high temperature. The inside, however, is soft, tender and delicious.
1.
Preheat the oven to about 200 °C. Prepare the ingredients.
2.
Brush the inside of the tin with butter and line with baking paper so that it sticks to the whole inside of the tin, including the sides.
3.
Using a mixer, mix the cream cheese with the sugar.
4.
Blend in all the eggs one at a time.
5.
Add vanilla extract and whipping cream.
6.
Mix next. When the cream is smooth, stir in the sifted flour and salt and mix until all lumps are gone.
7.
Pour the batter into the mould and place in the oven. Bake for approximately 60 minutes, until the surface is dark brown but the centre remains shaky.
8.
Let the cheesecake cool at room temperature.
9.
Slice and serve, for example with berries.
