Blender Basque burnt cheesecake

This is a new recipe with different timings and ingredients from the original one attempted in 2022. Source from NoRecipes (has video). I've been doing it wrong all this time! I have been trying to cook till it set, apparently that's wrong! It was meant to be severely undercooked inside and have the colour outside so half the baking time. The fridge is the magic element that sets the cake. The method is also a lot easier and faster. It uses a blender or food processor, doesn't require bringing things to room temp, and doesn't require lots of patient hand blending!

Fresh out of oven

Deflated slightly after cooling

After 1 night

Ingredients (fits 6 inch round pan but I'm using 7" so it's very short with 1 block of cheese. Recipe also has upsize suggestions for bigger pans)

1 block (226g) Philly cream cheese

1 C (237ml) double cream

2 eggs

100g sugar

15g cake flour

½ tsp vanilla extract

Method

1. Preheat oven to 230 deg C.

2. Line a 6 or 7 inch round pan with parchment.

3. Add all the cold ingredients to a blender and blend until smooth. Set aside for 20 minutes for the bubbles to settle.

4. Pour into prepared cake tin. Run a skewer through it to burst big bubbles and tap several times on the counter.

5. Bake to 25, max 26 minutes (for 6" pan, start watching from 22 mins). The top should be just caramalised (not burnt). The centre has significant jiggle. (See video to understand consistency)

6. Leave it to cool completely on baking rack and fridge min 5 hours or overnight, storing in a Ziplock bag.

7. Cut with knife warmed in hot water to make clean cuts.

Feedback: 

I have been doing it all wrong! I really need to underbake it and it will still be totally molten liquid. Then, let the fridge do its job and firm it up and set it. This way, it doesn't harder in the fridge but remains silky fudgey rather than a hard cheesecake.

However this is only half the height of the original recipe. After beating, the batter will be too full for the can tin.

The above recipe uses is for a 6" pan for 1 block of cream cheese but I used a 7". Here's one for a 8" pan using 3 blocks of Philly.

Update #1 I doubled the proportions and used the same 7" pan.

Took 23 to 24 minutes (watched like a hawk from 20 mins) to ensure top is brown but not burnt. Because it's so thick, it then needs further baking at for 30 mins at lower temp of 140 deg C. Leave in oven but open door ¾ way to leave it to cool slowly for about an hour, then transfer and cool on cooling rack until completely cool. Store in fridge for 4 hours or best overnight to completely chill and harden.

Just after baking

Straight out of the oven

Update #2 Second temp of 150 deg C for 30 mins. 

Started again at 230 deg C for 20 minutes (already started to burn!) then switched off oven. Had to leave the door to bring temp down rapidly (resulting in the crack) then 150 deg C for 30 minutes. Then switched off oven and left door ajar for 20 to 30 minutes to gradually cool down.

Straight out of oven (after 20 minutes cooling in the oven with oven off)

Cake came out quite cooked with minimal jiggle.

Crack from the rapid cooling initially. Very slight jiggle. Will be fine eating at room temp but hard if straight from the fridge.

Update #3 Second temp of 150 deg C for 20 mins

The recipe was also slightly tweaked so I only had 250g of double cream (instead of 2C after doubling the other ingredients). This way it wouldn't overflow.

This time it was 230 deg C for 21 mins then I turned after temp down to 150 deg C, I cooked for further  20 mins, with further 20 minutes in the oven that had been turned off with door left ajar.

No jiggle whatsoever out of the oven. There was already a crack after the 150 deg C.

Crack is visible but the rest of the cake is so pretty with my new Temu disposable cake liners!

Because there was almost half the liquid of the original doubled recipe, this is a firmer cheesecake than the more almost mousse-like texture of the original recipe. This version seems to work best eaten at room temp. However for a cake that can be stored in the fridge, the second temp seems to be 140 deg for 30 mins followed by storing in the fridge (but served counter-top 'thawed' out of the fridge) seems to work better.