I DON’T HAVE MUCH OF A SWEET TOOTH SO IT TOOK A FRIEND OF MINE I JUST HAPPENED TO BUMP INTO IN SAN SEBASTIÁN ONE NIGHT TO PUT ME ON TO THE LOCAL CHEESECAKE. IT IS COOKED IN A HOT OVEN, SO THE OUTSIDE HAS A WELL-DEVELOPED CARAMELISED SKIN THAT GOES FROM GOLDEN TO BROWN TO BLACK — DON’T BE ALARMED AS IT’S ALL PART OF THE ACT. IT IS SO LOVELY THAT WHEN I FINISHED TESTING THIS VERSION I ENDED UP EATING NEARLY HALF OF IT. AND YES, SPANISH CHEFS DO USE PHILADELPHIA CREAM CHEESE!
Preheat the oven to 180°C (350°F/Gas 4).
Lightly grease a
Place all the ingredients except the icing sugar in a food processor and blend until smooth. Pour into the prepared tin and bake for 30 minutes, or until just set.
Carefully remove the cheesecake from the oven, sprinkle the icing sugar over the top and bake for another 10 minutes. Remove the cheesecake from the oven and, using a kitchen blowtorch, brown the top until it is very dark. Alternatively, brown the cheesecake under a very hot grill (broiler).
Allow to cool before serving.
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