BURNT BASQUE CHEESECAKE

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Welcome to my latest obsession!

I have now made this Burnt Basque Cheesecake five times. Believe me when I say, it doesn't get better than this. On my last attempt I was accompanied by the beautiful young lady in the centre photo, Nicola (or Lala) the daughter of a very close friend. We had fun (especially me since she did all the "hard work" like chopping the cream cheese and grating the lemon zest.) Happily, it turned out to be a brilliant collaboration.

Actually it's not hard work at all. In fact, I can't believe something so easy to make could be so amazing. If you decide to try it, you'll see what I mean.

INGREDIENTS (all at room temperature)

1 kg Philadelphia or Elle & Vire Professionel cream cheese, chopped roughly

280 - 300g caster sugar

200ml sour cream or creme fraiche

300ml whipping cream

Grated zest of 2 lemons

1 tbsp lemon juice

6 large eggs

2 tbsp plain flour, sifted

1/2 tsp fine salt

METHOD

Line a 24cm springform cake tin with 2 sheets of baking paper, one at right angles to the other, so that they extend at least 5cm above the rim. It doesn't have to be neat. In fact, it's even better if the paper is a bit scrunched.

Preheat oven to 200C (fan forced), or 220 (not).

Make sure all ingredients are at room temperature.

In a stand mixer, using the flat beater, blend the cream cheese, caster sugar, sour cream, whipping cream, lemon zest and juice. Blend until smooth - maybe 4 or 5 minutes.

Add the eggs, one by one, beating well after each addition.

Add the flour and beat again until incorporated and batter is silky and smooth.

Pour the batter into the lined tin, smooth the top with a palette knife, and bake for about an hour.

Then, I always turn the heat up to 220C to give it that beautiful burnt burnished look.

After five minutes on the higher heat, remove from oven and let sit for 4 hours in room temp, still in the lined cake tin. You can refrigerate overnight too (uncovered).

I always leave the cake in the paper until just before I serve it. Looks very impressive (and rustic). Then just unclip your tin, peel off the paper off and enjoy!