The Basque cheesecake

It’s counterintuitive, but the beauty of this cake is that it’s burnt! It has a sweet, cheesy, custardy interior with a caramelised, smoky crust. A riff on the classic from the Basque region of Spain, meet the creamy cheesecake making a resurgence on social media.

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TEST KITCHEN

TIP

The cheesecake is best eaten at room temperature and will need about 3 hours of cooling time. If doing a day ahead, remove from the fridge an hour before serving.

Basque cheesecake

SERVES 10 PREP AND COOK TIME 1 HOUR (+ COOLING TIME)

1kg cream cheese, chopped, at room temperature

1½ cups (330g) caster sugar

¼ teaspoon sea salt flakes 2 teaspoons vanilla bean paste 6 eggs, room temperature, beaten lightly

¼ cup (35g) cornflour

1 cup (280g) Greek yoghurt