Burnt Basque Cheesecake

Step 1: Prepare the Oven and Cake Tin

Preheat your oven to 240°C (220°C fan) or gas mark 9, ensuring there’s ample space above the middle shelf. Grease a deep 20cm loose-bottom or springform cake tin with butter. Lay two large sheets of baking parchment, one rotated 45 degrees, so the corners point in different directions. Press the parchment into the tin, ensuring it fits snugly into the corners, with excess paper sticking out above the rim. Don’t worry about making it perfectly neat; the creases will give the cheesecake its signature look.

Step 2: Combine Cheese and Sugar

In a large bowl or stand mixer, combine the soft cheese and sugar. Using an electric whisk (or the stand mixer), beat the mixture for 1-2 minutes until the sugar grains dissolve. To check, rub a bit of the mixture between your fingertips; if it feels grainy, continue mixing for another minute.

Step 3: Add Remaining Ingredients

Add the flour, sour cream, eggs, vanilla, and ¼ teaspoon of salt to the bowl. Mix until you achieve a smooth consistency. Pour the cheesecake batter into the prepared tin, scraping out every last bit. Give the tin a firm tap on the countertop to eliminate any air bubbles, then bake for 30 minutes.

Step 4: Cool and Chill

Once baked, the cheesecake should have a deep caramelized exterior and a soufflé-like puff. It will still wobble slightly when shaken. Allow it to cool completely in the tin; it will sink as it cools. Chill for at least 1 hour before serving. The cheesecake can be stored in the fridge for up to two days.