Basque Burnt Cheesecake

Nutrition values are AI-estimated based on ingredients.

• 450 g cream cheese
• 1/2 cup caster sugar
• 1/2 cup cream
• 3 large eggs
• 1 tsp lemon zest
• 2 tsp lemon juice
• 2 tsp vanilla extract
• 2 tbsp maida
• 1 tbsp corn flour
• 1/4 tsp salt

1. 1Add 450 g cream cheese, 1/2 cup caster sugar, 1/2 cup cream, 3 large eggs, 1 tsp lemon zest, 2 tsp lemon juice, 2 tsp vanilla extract, 2 tbsp maida, 1 tbsp corn flour, and 1/4 tsp salt into a blender jar.
2. 2Blend all ingredients together until the mixture becomes completely smooth and uniform, forming a light beige liquid batter.
3. 3Line a 7-inch round cake tin with two pieces of deliberately crumpled parchment paper, ensuring they extend above the rim.
4. 4Pour the smooth batter from the blender jar into the parchment-lined cake tin.
5. 5Let the batter sit for about 25 minutes until any visible air bubbles disappear from the surface.
6. 6Preheat oven to 230 degrees Celsius.
7. 7Place the cake tin into the preheated oven.
8. 8Bake for approximately 35 minutes, or until the top surface turns a deep, dark brown and the center remains very soft.
9. 9Carefully remove the cheesecake from the tin by lifting the parchment paper.
10. 10Chill the cheesecake completely before slicing.

These instructions are our analysis of the original video. Watch on YouTube →