Recipe: Burnt basque cheesecake

A rustic, crumbly and yet smooth cheesecake. Easy to make and perfect for any occassion

INGREDIENTS:

- 600g of soft cheese (also called 'cream cheese')- room temperature

- 225g of caster sugar

- 4 eggs

- 300ml of double cream

- 1 tsp of vanilla extract

- 40g of plain flour

METHOD:

- Line a 8" (20cm) cake tin with parchment paper. Use two layers to do this, ensuring that they are placed one on top of the other and at an angle so that the entire tin is covered.

- Preheat oven to 200C/ 392F/ Gas Mark 6.

- In a mixing bowl, add in 600g of cream cheese. Use an electric whisk until you get a smooth consistency.

- Start adding in the sugar as you turn the whisk back on.

- Start adding in the eggs. Put in one egg at a time. The next egg should be added in once the previous egg has been mixed in.

- Add 300ml of double cream and continue whisking.

- Add 1 tspn of vanilla extract.

- Sieve in 40g of plain flour.

- Put into the oven for 50 mins to 1 hour.

- Let the cake cool down in room temperature.

- Once cooled, put the cake in the fridge. Ideally the cake should be in the fridge for a couple of hours to set properly.