Basque Cheesecake

Name: Basque Cheesecake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6
Cuisine: Western / Spanish
Ingredients: 600 g Cream cheese, room temperature; 225 g Caster sugar; 2 eggs; 1 pinch Salt; 300 g Double cream, heavy cream; 1 tsp Vanilla extract; 1 tbsp Corn starch

Serves: 6
Prep: 15 mins
Cook: 1 hr

This recipe is created from about 4 different online recipes. I reduced the eggs, and used corn starch instead of flour for more wobble.

Contains: Eggs, Milk

Ingredients

600 g Cream cheese, room temperature
225 g Caster sugar
2 eggs
1 pinch Salt
300 g Double cream, heavy cream
1 tsp Vanilla extract
1 tbsp Corn starch

Equipment

Stand mixer, with paddle attachment
Cake tin, pre-lined

Method

1
Preheat the oven to 200°C.
2
Put room-temperature cream cheese into the mixer and beat on medium-slow until smooth, with the paddle (not the whisk).
3
Slowly add the sugar to the mixture as it mixes.
4
Add the eggs one at a time, mixing until incorporated.
5
Add double cream slowly and beat until combined, do not over beat the cream.
6
Add vanilla extract and a tiny pinch of salt
7
Sieve in the corn starch and stir in by hand with a spatula.
8
Bake for 50–60 minutes (do not use a water bath) until very dark on the surface