Basque Burnt Cheesecake

INGREDIENTS (make 9″ cheesecake):
1. 500g cream cheese, soften to room temperature
2. 150g sugar
3. 3 large eggs
4. 265ml heavy whipping cream
5. 1/2 tsp salt
6. 1/2 tsp vanilla extract
7. 24g plain flour
1. In a mixing bowl, mix the cream cheese and sugar together using an electric mixer until creamy.
2. Add the eggs and beat them until mix well.
3. Then add the heavy whipping cream, salt and vanilla extract. Beat well and the mixture will become quite runny at this point.
4. Sieve in the flour and use a hand whisk to mix the flour in.
5. As the batter is runny, it is hard to mix the flour and there will be some lumps. Use a spatula to remove the lumps.
6. Prepare the springform pan by placing baking paper in it. Cover the whole of springform pan with a piece of baking paper so that the batter does not leak out.
7. Place the springform pan into preheated oven at 200 degree Celcius for 60 minutes. Place them in the middle rack.
8. It is ready when the top is brown and centre is jiggly.
9. Remove from oven and let it cool down to room temperature.
10. Then, place the cheesecake in the fridge overnight to develop the flavour.
11. Enjoy it the next day 🙂

PHOTOS (for illustration only):

Mix the cream cheese with sugar until it is creamy as shown
Sieve flour in and mix using a hand whisk as the batter will be quite runny at this time
If there is still lumps of flour, use a spatula to remove them by pressing them to the sides of the mixing bowl.
The batter should be runny when it is ready.
Cover the springform pan with a piece of baking paper as much as you can to prevent the batter from leaking out.
When the top is nicely brown, it is done. Remove from oven and let it cool down to room temperature.