How to make Basque Cheesecake | 6 ingredients | No water bath

This Burnt Basque Cheesecake creamy take on the classic cheesecake originates from the San Sebastian in Spain, known for its rich culinary heritage.
Adapted from Tasting Table
Serves 12
Ingredients:
1 kilo / 2.25 pounds cream cheese room temperature
350 grams / 1 ¾ cups superfine/caster sugar
¼ teaspoon sea or kosher salt
275 grams / 5 large eggs room temperature
480 milliliters / 2 cups heavy cream
30 grams / 3 ¼ tablespoons plain flour
Directions:
- Preheat the oven to 200C/400F and line a springform cake tin with two layers of greaseproof paper ensuring the paper comes outside the tin at least 2 inches.
- Place the cream cheese and sugar into a bowl and beat on low until well combined and smooth, approximately 3 minutes.
- Add the salt and beat until just combined.
- Add 1 egg and beat on medium until combined, approximately 30 seconds.
- Repeat with each egg and combining and mixing until the batter is smooth.
- Pour in the heavy cream and beat on medium until smooth and combined, approximately 3 minutes.
- Sift in the flour and fold through until smooth and fully incorporated.
- Pour the batter into your prepared cake tin and smooth out on top, jiggling to get into every nook of your cake tin.
- Place in the oven and bake until truly golden and still quite jiggly, approximately 50 minutes.
- Remove and allow to cool to room temperature.
- Refrigerate the cake for at least 3 hours.
- Slice and serve.
- Enjoy!
Recipe can be found at roamingtaste.com/basque-burnt...
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