Burnt Basque Cheesecake

Ingredients

• 400 g cream cheese
• 250 ml fresh cream
• 100 g sugar
• 2 tbsp flour
• 2 tsp cornstarch
• 1 tsp salt
• 1 tsp vanilla extract
• 3 eggs

Steps

1. 1

   Preheat the oven to 240°C.

2. 2

   Add the cream cheese, fresh cream, sugar, flour, cornstarch, salt, vanilla extract, and eggs to a blender.

3. 3

   Blend until the mixture is silky smooth and lump-free.

4. 4

   Crush a sheet of parchment paper and use it to line a 6- or 7-inch pan.

5. 5

   Pour the cheesecake batter into the parchment-lined pan.

6. 6

   Tap the pan to pop air bubbles in the batter.

7. 7

   Bake in the preheated oven at 240°C for 35 minutes.

8. 8

   Let the cheesecake cool completely.

9. 9

   Refrigerate the cooled cheesecake for a few hours before serving.

Notes

The OCR describes the pan size as 6/7 inches, which is interpreted as 6- or 7-inch. The post suggests serving the cheesecake with melted Belgian chocolate, but does not provide a quantity or method for the chocolate.

Nutrition per serving

• dessert
• baked
• cheesecake
• Spanish
• small-batch
• vegetarian