Euskal Gazta Tarta (Basque Burnt Cheesecake)

The simplicity to deliciousness conversion rate on this Basque baked cheesecake is seriously high and ridiculously rewarding.

Ingredients
serves 8

700g soft cream cheese

350g creme fraiche

300g caster sugar

½ tsp salt

5 eggs

2 tbsp cornflour

Method

Drop the soft cheese into a large bowl and whisk with a fork until it loosens up. Then spoon in the creme fraiche and mix gently until evenly blended. Add the sugar and salt and stir until dissolved. 

Then beat in the eggs one at a time, ensuring they are fully incorporated into the cake mix.

Finally put the cornflour in a small bowl, then add a spoonful of the cake mix until thoroughly mixed in and there are no lumps. Add the cornflour mix back into the cake mix and stir to combine.

Using a deep "spring-form" 20cm cake tin (because it's a lot easier to get the cake out),  line it with baking paper. First cut the base to fit, then do the sides with enough paper to go 2cm over the rim.  You could grease the tin with butter to help the baking paper stick.

Pour in the cake mix. Spread it out evenly with the back of a spoon, then pick up the tin and gently tap it a couple of times on a work surface to knock out any air bubbles.

Pre-heat the oven to 230C

Bake for 40 - 45 minutes. It will be done when the top is deeply brown and the middle still has a wobble and quite liquid. It may look unset but it will as it cools. 

Remove from the oven and leave to cool. It could be served slightly warm or refrigerate for a few hours to allow it to set even more.