Burnt Basque Cheesecake

Method

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1. Heat the oven to 220°C / 430°F with a shelf in the middle. Do not use a fan setting if you can avoid it.

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2. Crumple a large sheet of baking paper, smooth it out, and press it into a 23 cm springform tin so it stands 5 cm above the rim. Add a second sheet at right angles.

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3. Beat the cream cheese and sugar on medium for 3 minutes until completely smooth, scraping down twice. Any lump now is a lump forever.

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4. Add the eggs one at a time on low speed, beating just until each disappears. Beating air in here makes it soufflé and then crack.

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5. Pour in the cream and vanilla and mix on low until combined, then sift over the flour and salt and mix 20 seconds more.

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6. Strain the batter through a sieve into the tin. This is the only insurance against a lump.

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7. Bake 45 to 55 minutes, until the top is deeply browned — almost black at the edges — and the centre still wobbles like a set jelly when you nudge the tin.

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8. Leave it to cool in the tin at room temperature for at least 4 hours. It will sink in the middle, which is what it is meant to do.

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9. Unclip and serve at room temperature, in wedges, with the paper peeled back at the table.

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Chef’s Tips

• Room temperature everything. Cold cream cheese gives lumps that no amount of beating will fix.
• Judge it by wobble, not by time. Ovens vary by 20°C and this bake has a fifteen-minute window.
• Do not refrigerate it before serving on the day. Chilling sets the centre firm and you lose the custardy middle.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• A glass of Pedro Ximénez
• Black coffee
• Nothing at all — it needs no help

Storage & Reheating

Covered at room temperature for a day, or refrigerated for 4 days; bring back to room temperature for at least 2 hours before serving. It does not freeze well.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.