This Burnt Spanish Cheesecake is a rich, creamy dessert with a signature caramelized top. Made with cream cheese, eggs, sugar, and a hint of lemon, it is baked until the top is a deep brown, giving it a unique appearance and flavor. The cake is then cooled and optionally dusted with icing sugar before serving. Perfect for a small gathering, this cheesecake pairs beautifully with a sweet Botrytis Semillon.
Watch the full recipe below
RECIPE BY:
Courtney Roulston
SERVING SIZE:
2 – 4 people
INGREDIENTS:
- 500g Philadelphia cream cheese, room temperature
- 4 large eggs
- 1 ½ cup caster sugar
- 300ml Coles thickened cream
- 1 tablespoon plain flour
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- icing sugar to serve- Optional
METHOD:
- Pre heat the oven to 200 degrees C. Grease and line the base and sides of a 23cm springform tin-ensuring the baking paper comes 2cm above the rim of the tin.
- Place the cream cheese into a food processor and blitz until smooth. Add in the eggs, sugar, cream, flour, lemon zest and juice. Blitz until you have a smooth batter.
- Pour the cheesecake batter into the prepared tin and gently tap on the bench to remove any air bubbles.
- Bake for 45-50 minutes, or until the cake is dark brown and just set in the center-test this with a wooden skewer.
- Remove the cheesecake from the oven and leave to cool completely in the tin before dusting with icing sugar, slicing into wedges and serving.
INGREDIENTS:
- 500g Philadelphia cream cheese, room temperature
- 4 large eggs
- 1 ½ cup caster sugar
- 300ml Coles thickened cream
- 1 tablespoon plain flour
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- icing sugar to serve- Optional
METHOD:
- Pre heat the oven to 200 degrees C. Grease and line the base and sides of a 23cm springform tin-ensuring the baking paper comes 2cm above the rim of the tin.
- Place the cream cheese into a food processor and blitz until smooth. Add in the eggs, sugar, cream, flour, lemon zest and juice. Blitz until you have a smooth batter.
- Pour the cheesecake batter into the prepared tin and gently tap on the bench to remove any air bubbles.
- Bake for 45-50 minutes, or until the cake is dark brown and just set in the center-test this with a wooden skewer.
- Remove the cheesecake from the oven and leave to cool completely in the tin before dusting with icing sugar, slicing into wedges and serving.
Our friends at Wine Selectors recommend pairing this dish with a Botrytis Semillon
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