Basque Cheesecake

Ingredients

12 pieces

1 kg Philadelphia cheese

300 g caster sugar

1 tsp vanilla extract

1 pinch of salt

6 eggs

50g flour

500ml single cream

Method

Preheat the oven to 240 degrees C.

Outline your baking tin (26 cms) with parchment paper letting the paper overlap the edges.

Whip the cheese, sugar, vanilaextract and salt until creamy. You can use your kitchenAid with whisk attachment.

Add the eggs one by one until fully incorporated, the whisk running on medium speed to slow. It will take a while.

To add the flour first mix it with a bit of the cream for easier mixing. Then add it to your mixture carefully. Lastly add the rest of the cream to the mixture and again whisking on medium to slow speed.

Now pour the mixture into the prepared tin and bake in the oven for 35 mins. Checking ocassionally. The surface will get dark but thats fine.

After 35 mins the cake will still be wobbly but thats also fine. Turn off the oven and leave the door ajar to cool down. Leave the cake at least 2 hours like that in the oven. Then put in the fridge overnight.

Next day the cake will be ready to serve. Best served with some blueberry or raspberry compote or on it's own.