Burnt Basque Cheesecake

Method

1. Take the cream cheese, eggs and cream out of the fridge 1 hour ahead so they are at room temperature. Preheat the oven to 220°C for 15 min (top and bottom heat).

   oven

2. Get a 12 cm round cake pan ready (a springform or loose-bottomed one is easiest). Crumple a large sheet of baking paper tightly into a ball, open it out again and press it into the pan so it stands 4–5 cm above the rim. Overlap two sheets if one isn't big enough. The creases are part of the cake's look.

3. In a large bowl, beat the cream cheese, sugar and salt with a whisk or a hand mixer on low speed for 2 min, until completely smooth with no lumps.

   Add in this stepCream cheese, full-fat block (room temperature) 250 gSugar 75 gSalt 1 pinch

4. Add the eggs one at a time, waiting until each has fully disappeared before adding the next. Keep the mixer on low: you are blending, not whipping in air.

   Add in this stepEggs (room temperature) 2

5. Pour in the cream and stir, then sift the flour over the top and mix just until smooth. Pour the batter through a sieve into the pan for an extra-silky texture, and tap the pan on the counter a few times to release large bubbles.

   Add in this stepHeavy cream (at least 35% fat) 125 mlPlain flour 6 g

6. Bake on the middle shelf of the oven at 220°C for 22 min. It's ready when the top is beyond dark brown, almost black, the sides are puffed and set, and the centre (about 5 cm across) wobbles like jelly when you nudge the pan. It will look underdone; that is exactly right.

   oven

7. Leave it in the pan on a wire rack for 1 h. It will sink in the middle as it cools, which is normal. Then cover and refrigerate for at least 2–3 hours, ideally overnight, lift it out by the paper and slice. Eaten at room temperature, as in San Sebastián, the centre is even creamier.