Jans Madblog

Basque cheesecake. One of the easiest and most delightful, creamy tarts out there. The golden, caramelized crust and the soft innards work wonders in your mouth.

Whisk together 750 grams of cream cheese, 190 grams of caster sugar and a generous helping of vanilla extract.

In a separate bowl incorporate 40 grams of sifted plain flour into 300 grams heavy cream, adding the cream a little of the time to avoid lumps.

Add the cream and flour mixture slowly to the cheese and sugar while constantly whisking. Do the same with 220 grams of whisked eggs.

Pour the mixture through a sive into a cake mould that you’ve lined with scrunched up baking paper.

Bake for 45 minutes in a 200 degree fan on oven. Leave to rest, cool and collapse for about an hour at room temperature and then set in the fridge for at least 4 hours.