AuthortapasonlineBasque Burnt Cheesecake - the 'burnt' refers to the caramelized top produced by cooking in a hot oven. A very popular dessert, it originated in La Viña in San Sebastian, but some modern recipes add a teaspoon or two of vanilla and lemon zest.
In a large bowl, using an electric whisk or large spoon and hand whisk, combine all the ingredients until smooth.
Pre-heat the oven to 225c and line a cake tin with greaseproof/baking paper, leaving sufficient round the edges to enable you to remove the cheesecake later.
Pour the mixture into the cake tin and bake in the centre of the oven for thirty to fifty minutes - the longer you leave it, the more set the centre will be. The top should be a rich, dark brown. If necessary, increase the heat for a few minutes to achieve this.
Allow the cheesecake to cool and then place in the 'fridge for at least two hours, but preferably overnight.
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