This Spanish inspired Cheesecake is creamy and smooth with brunt caramel edges is deliciously naughty and should be enjoyed with many!
Preheat oven to 200 degrees. Line the base of a 23cm spring-form pan with baking paper.
Place the cream cheese in a large bowl and use a electric mixer on low to beat for 2 minutes then gradually start to add the sugar, flour, pinch of salt and lemon zest. Add the eggs one at a time and beat then stir in the thick cream.The batter should be smooth and light.
Brush the sides of the tin with some melted butter. Pour in the filling and place on the middle shelf of the oven. Bake for 45-50 minutes then turn the temperature up to 220 degrees and bake for a further 10 minutes, the cake should have a burnt surface. Turn the oven off and leave the cheese cake inside for 2 hrs with the door closed. Refrigerate till ready to eat and allow to sit for 20 minutes before serving .
Ingredients
Directions
Preheat oven to 200 degrees. Line the base of a 23cm spring-form pan with baking paper.
Place the cream cheese in a large bowl and use a electric mixer on low to beat for 2 minutes then gradually start to add the sugar, flour, pinch of salt and lemon zest. Add the eggs one at a time and beat then stir in the thick cream.The batter should be smooth and light.
Brush the sides of the tin with some melted butter. Pour in the filling and place on the middle shelf of the oven. Bake for 45-50 minutes then turn the temperature up to 220 degrees and bake for a further 10 minutes, the cake should have a burnt surface. Turn the oven off and leave the cheese cake inside for 2 hrs with the door closed. Refrigerate till ready to eat and allow to sit for 20 minutes before serving .
