Basque Burnt Cheesecake

Directions

• Take the cream cheese out of the fridge 30 minutes in advance to soften it;
• Line the cake tin with baking paper. The baking paper should be approx. 2 cm higher than the baking tin. If you only have small sized baking paper, stack 2 sheets together and put them in the tin;
• After the cream cheese has softened, place it in a bowl.
• Beat at low speed with an electric beater/mixer;
• Then, beat on medium speed until it becomes very smooth;
• Add in caster sugar and continue to beat;
• Beat until you can no longer feel the graininess of sugar;
• Add one egg at a time;
• Beat evenly at a medium speed to incorporate the egg;
• Then, add the next egg;
• Add the third egg;
• Beat until the batter is fine and without any lumps;
• Now, we’re going to prepare the thickened cream mixture. Sift the cake flour into another bowl.
• Pour half of the thickened cream into the bowl and mix it with the cake flour.
• Pour in the remaining thickened cream and stir well;
• Add in vanilla extract;
• Pour in the lemon juice, then stir the mixture until smooth;
• Pour the thickened cream mixture into the cream cheese mixture;
• Stir the mixture thoroughly until smooth;
• Run the mixture through a sieve;
• Then pour the mixture into the cake tin;
• Tap the cake tin against the table to remove some bubbles;
• Place the cake tin in an oven that has been preheated to 210ºC for 40-45 mins. Put the tin in the middle of the oven so the cake can bake evenly;
• The freshly baked cake is still jiggly;
• The cake will shrink a little after cooling, Store in the fridge for 4 – 6hrs. The cake tastes better after cooling in the fridge.