What to bake this weekend: Tasty Basque cheesecake

You've probably had cheesecake before... but have you had burnt Basque cheesecake? If the answer is no, prepare to be amazed. Here, Irish pastry chef Beth O'Brien shares her favourite take on the tasty after-dinner dessert.Line a 7-8″ tin with 2 sheets of baking paper at perpendicular angles. There should be lots of overlap, just try and have the edges smooth so that the batter doesn’t escape into the tin.

Beat the cream cheese with the sugar until very smooth and the sugar has dissolved. This is best done in a stand mixer, but you can do it by hand.Add the crème fraiche and cream slowly, mixing all the time and then scrape down the sides again. Add the vanilla and lemon zest and juice and mix to combine.

Put the salt and cornflour in a separate bowl and add a couple of tablespoons of the mixture in. Whisk until it’s really smooth, then add that back to the bowl and stir until completely combined.Put in the oven and drop the temp to 230C. Bake approximately 30 minutes, until there is a nice dark crust on top, but still a jiggle in the middle.

Let it cool and refrigerate overnight. The next day, let it come back to room temp before slicing with a sharp knife.: By clicking subscribe, you agree to receiving future communications from IMAGE and are happy for your data to be shared with IMAGE.

Cheesecake

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