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  1. Home
  2. Food

Burnt (but not really) cheesecake

Most of the recipes doing the rounds miss three key elements of technique. Here's the right way for perfect results. - by Fast Ed
  • 03 Jul 2020
Prep: 10 Minutes - Cook: 60 Minutes - Serves 12
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Ingredients

1kg cream cheese

1½ cups caster sugar

Finely-grated zest of 2 lemons

2 tsp vanilla paste

1 tsp freshly-grated nutmeg

8 free-range eggs

1/3 cup plain flour

400ml thickened cream

Fresh fruit, to serve

Method

  1. Preheat oven to 210°C fan-forced (230°C conventional). Combine the cream cheese sugar, zest, vanilla and nutmeg in the bowl of a food processor and purée until very smooth. Add the eggs one at a time, scraping down after each addition, then mix in the flour. Fold in the cream.

  2. Spoon into a lined 24cm cake tin and bake for 20 minutes on a preheated baking tile or pizza stone. Reduce heat to 190°C fan-forced (210°C conventional) and bake for a further 40 minutes. Cool completely before serving, then serve with fruit. 

Basque Burnt cheesecake
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  • Desserts Recipes
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Fast Ed
Fast Ed
'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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YOU’LL NEED A WEDGE TO HANG THAT DOOR
Watch 6:32

YOU’LL NEED A WEDGE TO HANG THAT DOOR

{headline}

{headline}

Lemon sherbet cheesecake

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Steamed Milo pudding with caramel berries

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