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  1. Home
  2. baked cheesecake recipe

Burnt cheesecake

Looking for a dessert that will really impress? Go no further! - by Amy Sinclair
  • 20 May 2019
Burnt cheesecake
Prep: 10 Minutes - Cook: 25 Minutes - Easy - Serves 6
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This is a San Sebastian-style baked cheesecake with a no-crumb base. It’s one of the easiest desserts you will ever make.

Ingredients

360g cream cheese

160g golden caster sugar

1/4 orange, zested

4 eggs

225ml double cream

20g plain flour

To serve

crème fraîche

grilled fruit, such as rhubarb or peaches

Method

  1. Heat oven to 200C/180C fan/gas 6. Whisk the cream cheese, sugar and zest until light and glossy. Whisk in the eggs one at a time. Gently whisk in the cream, then slowly sift in the flour and mix thoroughly.

  2. Line a cast-iron frying pan about 23-25cm in diameter (or a heavy-duty cake tin) with a large sheet of baking parchment so it sticks up above the edges. Pour in the mixture and bake for 30 mins, then rotate and cook for a further 15 mins. The aim here is for the cheesecake to rise like a soufflé and caramelise and to almost (but not completely) burn on the top.

  3. Once the cheesecake is out of the oven, leave to cool for an hour (it will sink a bit). Slice and serve with grilled fruit, such as rhubarb or peaches, and a dollop of crème fraîche on the side.

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Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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