Preheat oven to 180C. Lightly butter a 25cm springform tin, then dust with flour, shaking out excess. Process all remaining ingredients except icing sugar in a food processor until smooth (1-2 minutes). Pour into prepared tin and bake until just set (25-30 minutes). Carefully remove cheesecake from the oven, sprinkle icing sugar over the top and bake until set (8-10 minutes). Remove from oven and brown top with a blowtorch until very dark (1-2 minutes). Alternatively, brown cheesecake under a very hot grill. Cool to room temperature before serving.
NoteThis recipe is from MoVida Rustica: Spanish Traditions and
Recipes by Frank Camorra and Richard Cornish and published by
Murdoch Books ($59.95, hbk) and appeared in the October 2009 issue
of Australian Gourmet Traveller. In editing these recipes for
publication, we have made minor changes to bring them into Gourmet