CooklyBookly: Best ever gooey burnt Basque cheesecake

Step 1

Preheat your oven to 220ºC/420ºFLine a cake tin with a large piece of baking paper with the edges protruding from the top, this means you can easily lift it out after. I used a 6'' tin, so if you have a bigger sized tub, it may cook slightly different.Combine the cream cheese and sugar until smooth, and then add the egg one by one, and mix thoroughly.Add the double cream and vanilla essence, and make sure it’s all well combined by scraping the sides a few times while mixing.Sift in the cornflour and salt and ensure it’s well incorporated with no lumps. Sift the mixture a few times if you want an ultra-smooth consistency.Pour the mixture into the prepared cake tin and bake for 30-45 mins, depending on your oven. I always start with 30 mins and see how much colour/burnt it is on top, and continue baking for 10 more mins if needed.Once it’s done, remove from the oven and let it cool in the cake tin until room temperature. The cake will collapse in the centre as it cools.You can chill it in the fridge until ready to eat, it will become more set, or you can eat it once it's cooled while it is still gooey.

Step 2

Preheat your oven to 220ºC/420ºFLine a cake tin with a large piece of baking paper with the edges protruding from the top, this means you can easily lift it out after. I used a 6'' tin, so if you have a bigger sized tub, it may cook slightly different.Combine the cream cheese and sugar until smooth, and then add the egg one by one, and mix thoroughly.Add the double cream and vanilla essence, and make sure it’s all well combined by scraping the sides a few times while mixing.Sift in the cornflour and salt and ensure it’s well incorporated with no lumps. Sift the mixture a few times if you want an ultra-smooth consistency.Pour the mixture into the prepared cake tin and bake for 30-45 mins, depending on your oven. I always start with 30 mins and see how much colour/burnt it is on top, and continue baking for 10 more mins if needed.Once it’s done, remove from the oven and let it cool in the cake tin until room temperature. The cake will collapse in the centre as it cools.You can chill it in the fridge until ready to eat, it will become more set, or you can eat it once it's cooled while it is still gooey.