Basque Burnt Cheesecake with Apricot compote

Biff's Tips

• Room temperature everything. Get the cream cheese, eggs and cream out of the fridge an hour before. Cold cream cheese goes lumpy.
• Trust the wobble. When it comes out of the oven the middle should wobble like a jelly. It sets as it cools. Overbake it and you lose the creamy centre.
• Go dark. The burnt top is the whole point. It tastes like caramel, not burnt toast, so don't panic when it goes deep brown.

Let's Dive In!

Step 1: Line the tin

Heat the oven to 220°C (200°C fan, gas 7). Take 2 large sheets of baking paper, scrunch them up, then flatten them out and press them into a 20cm springform tin, one on top of the other. Let the paper stick up about 5cm above the rim, because the cheesecake rises a lot in the oven. The creases give you those classic rustic edges.

Step 2: Beat the cream cheese

In a big bowl, beat 600g full-fat cream cheese with 150g caster sugar and a pinch of salt until smooth, about 1-2 minutes with an electric whisk or a wooden spoon and some elbow grease.

Step 3: Add the eggs

Beat in 4 large eggs, one at a time, mixing well after each. Then stir in 1 tsp vanilla extract.

Step 4: Cream and flour

Pour in 300ml double cream and mix until combined. Sift over 25g plain flour and gently whisk it in until there are no lumps. The batter will be quite runny. That's what you want.

Step 5: Bake it hot

Pour the batter into the lined tin and bake on the middle shelf for 35-45 minutes, until the top is a deep, dark brown and the middle still wobbles a lot when you give the tin a nudge. Ovens vary, so start checking at 35 minutes.

Step 6: Cool and chill

Leave it to cool in the tin at room temperature for about 2 hours. It will sink in the middle. That's normal. Then pop it in the fridge for at least 4 hours, or overnight. Take it out 30 minutes before serving so it's soft and creamy. Peel away the paper, slice and dig in. Serves 8-10.

Step 7: Apricot and lime compote

While the cheesecake chills, roughly chop 150g dried apricots and put them in a small pan with 150ml water, 1 tbsp honey and the juice of ½ lime. Simmer gently for 10-15 minutes, stirring now and then, until the apricots are soft and the liquid has gone thick and jammy. Add a splash more water if it gets too thick. Leave to cool. Spoon over each slice and finish with the zest of 1 lime, finely grated. In summer, swap in fresh apricots.

Basque Burnt Cheesecake FAQs

• Why has mine cracked or sunk? Totally normal. It puffs up in the oven and sinks as it cools. The cracks are part of its charm.
• Can I make it gluten free? Yes. Swap the plain flour for 25g cornflour and check your cream cheese label.
• How long does it keep? Up to 4 days in the fridge, covered. It's even better on day two. The compote keeps for up to 5 days in a sealed jar in the fridge.

Not an apricot fan? Spoon over my Easy Fruit Compote instead. More pudding? Try my Easy Key Lime Pie.

Made this? Let me know how you got on in the comments below. Tag us on Instagram @biffenskitchen and I'll share every pic you post. Can't wait to see 'em!

BIFF, BOSH, NOSH!