Basque Burnt Cheesecake (Tokyo Restaurant Style)

Step 1/10

Before you begin, let cream cheese & eggs rest in room temperature.

Step 2/10

• parchment paper
• springform pan

Line the bottom of your cake tin with parchment paper, grease the bottom and sides so that the cake won’t stick after baking.

Step 3/10

• oven

Preheat your oven to 200C

Step 4/10

• 150 g cream cheese
• 50 g caster sugar

• stand mixer with paddle

In a mixer, beat cream cheese and sugar on medium until smooth (about 5 minutes)

Step 5/10

• 1¼ eggs

Turn the mixer on low and add the eggs one at a time, making sure to scrape down the sides of the bowl so everything is incorporated.

Step 6/10

• 70 ml heavy cream
• 6¼ g flour
• ¼ tbsp lemon juice
• ⅛ tsp salt

Add heavy cream, flour, lemon juice and salt. Mix through on low until everything is well incorporated.

Step 7/10

Pour the batter into your tin and bake it for 20-30 minutes. At the 15 minute mark, rotate the cheesecake to help it cook evenly.

Step 8/10

After the 20 minute mark, test the cheesecake for doneness. We want a slight wobble in the middle, the centre might still be a tad underdone but that’s what we want!

Step 9/10

Remove the cake from the oven and let it cool completely before removing it from the tin. Then, chill in refrigerator 6 hours - overnight.

Step 10/10

When you’re ready to eat, slice it up and serve with a dollop of cream.