Jamie's Food Team
By Hugo Harrison
55 mins plus cooling and chilling
Not Too Tricky
serves 14
About the recipe
Take yourself to sunny San Sebastián with this incredibly easy burnt Basque cheesecake. With only 5 ingredients, it’s so simple and absolutely delicious! You can also get ahead by making it the night before – win-win.
Recipe From
Ingredients
1kg cream cheese
350g golden caster sugar
6 large free-range eggs
300ml double cream
50g plain flour
Method
- Ahead of time, get any chilled ingredients out of the fridge and let them come up to room temperature – this will help ensure an even bake and a gloriously gooey centre.
- Preheat the oven to 220°C/425°F/gas 7. Line a 25cm springform cake tin with a large piece of greaseproof paper, scrunching and stuffing it into all the corners, and making sure it comes up higher than the sides of the tin by about 5cm.
- Beat the cream cheese, sugar and a pinch of sea salt in the bowl of a stand mixer on a medium-low speed with the whisk attachment for 2 minutes, or until all the sugar has dissolved. (You could also do this by hand, or with electric beaters.)
- With the whisk still spinning on low, crack in the eggs one at a time, mixing well before adding the next. Pour in the cream and beat again for 1 minute, or until everything is well incorporated. Sift in the flour and gently fold in using a spatula for a couple of seconds, or until combined.
- Tip the mixture into your prepared cake tin and bake for 45 minutes, or until golden on top and loosely set in the middle, with a slight wobble. Set aside to cool completely, then carefully remove from the tin.
- If you can, cover and chill the cheesecake for a couple of hours, or ideally overnight, before serving. Delicious with roasted stone fruit, macerated berries or a drizzle of Pedro Ximénez sherry.
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