Burnt basque cheesecake
A simple and forgiving gluten-free cheesecake with no crust.
Ingredients
- 2 250g cream cheese full fat, smooth
- 1 250ml sour cream
- 3 eggs
- 3 tbsp corn starch
- 1 tsp vanilla essence
- 1/4 cup icing sugar add up to 3/4 cup according to your taste preference.
Instructions
- Heat your oven to 200C
- Line a spring-form tin with baking paper, making sure it sticks up a bit over the edge of the tin.
- You can use your free standing mixer fitted with the paddle attachment or a hand mixer. Beat the cream cheese and icing sugar until light and smooth
- Next add the eggs, one at a time, beating between each addition
- Add the corns starch, vanilla and sour cream and mix well.
- Make sure you scrape the sides of the bowl and give it one final mix to make sure it is all incorporated.
- Pour the mixture into the tin and bake for about 50 minutes
- You want your cheesecake to have a bronze almost burnt look but not charred black!
- It should still be quite jiggle but definitely set. Don't be tempted to overcook it at this stage as the residual heat will continue to cook it slightly as it cools.
- Remove the cheesecake from the oven and place it on a wire rack to cook. Don't worry if it sinks slightly in the middle or cracks. The beauty of this cheesecake is that it is perfectly imperfect!
- It is best eaten a few hours later at room temperature but feel free to pop it into the fridge for about 30 minutes
- Serve with cream, ice-cream or salted caramel sauce!