BURNT BASQUE CHEESECAKE

INGREDIENTS

800g full fat cream cheese
200g golden caster sugar
200ml soured cream
4 eggs, beaten
3 tsp vanilla extract
2 tbsp plain flour

For the blackberry sauce:

300g blackberries
4 tbsp runny honey
2 tbsp freshly squeezed orange juice

METHOD

1. Preheat the oven to 240°C/220°C fan/Gas 9. Butter a 20cm deep, spring-form cake tin and line with a large square of non-stick baking parchment. Place the cream cheese in a large bowl along with the sugar, soured cream, eggs and vanilla extract and beat until smooth.

2. Sift over the flour, add a pinch of fine salt and beat in well. Pour into the prepared tin, level off and then drop the tin on to the work surface a couple of times to ensure that there’s no air in the mixture. Bake for 30 minutes until dark and very well caramelised but when you move the tin there should be a slight wobble in the centre.

3. Allow to cool then chill for an hour. Allow to stand at room temperature for 30 minutes before slicing and serving. For the blackberry sauce, place the ingredients in a pan and gently heat for 5 minutes until beginning to soften a little. Drizzle over the slices of cheesecake.