Basque Burnt Cheesecake (Tokyo Restaurant Style)
parchment paper, springform pan, oven, stand mixer with paddle
Before you begin, let cream cheese & eggs rest in room temperature.
- 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.
Preheat your oven to 200C
- 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)
- 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.
- 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.
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.
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!
Remove the cake from the oven and let it cool completely before removing it from the tin. Then, chill in refrigerator 6 hours - overnight.
When you’re ready to eat, slice it up and serve with a dollop of cream.