Spain - Basque Cheesecake

Not one for the faint hearted very rich and indulgent Basque Cheesecake with nearing 1kg of Cream Cheese promise its worth it  

Ingredients

910g Cream cheese

300g caster sugar

6 eggs

1 tsp vanilla

1 tsp salt

450ml double cream

40g plain flour

Method

Pre-heat your oven to 200C. Butter a 9-inch springform tin (10-inch is good too) and line with two pieces of baking parchment so that they overlap and come above the tin by a couple of inches. The edges will crumple a little and overlap, that's fine!

Whisk together the cream cheese and sugar until smooth. Add in the eggs and mix until combined. Add in the vanilla and salt. Pour in the cream and mix again. Lastly, sieve in the flour and give a final whisk to combine. You should have a smooth glossy cheesecake batter. 

Place your cake tin onto a baking tray and pour in the batter. Bake for 50-60 minutes. It should have risen just above the top of the tin, be a dark golden brown with a significant wobble. Leave to cool at room temperature. The cheesecake will fall to create a dense texture. Refridgerate for at least 4 hours or preferably overnight. Serve