Treacle Basque Cheesecake

Instructions

1. 1

   Preheat the oven to 150°C. In a medium saucepan, combine the treacle, sugar, and 100ml of water. Heat over low heat, stirring occasionally, until the sugar has dissolved and the treacle is smooth.

   Tip: Be careful not to boil the treacle.

2. 2

   In a large mixing bowl, beat the eggs until they are light and fluffy. Add the heavy cream and beat until well combined.

   Tip: Use an electric mixer for this step.

3. 3

   In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the egg mixture and mix until just combined.

   Tip: Do not overmix.

4. 4

   Add the treacle mixture to the egg mixture and mix until well combined.

   Tip: Be careful not to curdle the eggs.

5. 5

   Pour the batter into a 20cm springform tin lined with parchment paper.

   Tip: Make sure the tin is properly greased.

6. 6

   Bake for 25-30 minutes, or until the edges are set and the center is slightly jiggly.

   Tip: Do not overbake.

7. 7

   Remove from the oven and let cool completely in the tin.

   Tip: Do not open the oven door until the cheesecake has cooled.

8. 8

   Once cooled, release the springform and transfer to a serving plate.

   Tip: Serve with whipped cream or vanilla ice cream, if desired.