Ingredients
Directions
- 1
In a blender, add all your ingredients and blend for 10-15 seconds just until everything is mixed - don't overblend. If you have a lot of air bubbles after blending, let the mixture sit for 20-30 min.
- 2
Preheat your oven (with the rack about 6in from the top) to 425°F / 220°C for convection oven.
- 3
Line two 8oz (240ml) cocottes or ramekins with a square of parchment paper. Press down and crease in the paper really well - the imperfect edges of the paper give this the rustic look of a classic Basque Burnt Cheesecake
- 4
Stir the batter and then pour into the dish, splitting equally between the two and leaving half an inch of space at the top so it can rise while baking.
- 5
Bake for 15 min and then check to see if cheesecake is completely brown on top. If it's not yet browned, turn on broiler for just 1-2 min until you get your desired burnt color. Remove from oven, it should still be a bit jiggly.
- 6
Remove from the dish and let it cool to room temperature as the center of the cheesecake sinks. Then chill in fridge for at least 2 hours but ideally overnight. Serve chilled!
