Burnt Basque Cheesecake

In days gone by I used to be a great fan of the set cheesecake variety, and I still hold a soft spot there. But more recently, possibly after a trip to San Sebastian, this burnt Basque variety has become an ever-present regular in my fridge and on my dining table.

I'm a big fan of keeping things simple. Life is busy and time is precious, but this is the holy trinity of preparation when it comes to dessert. Easy, fast (kind of), delicious. The result always impresses and there isn't a human being on planet earth who couldn't whip up this sweet little Spanish wonder.

The portions below are for a mini cake - which is perfect as a two-person sharer, but if you triple or quadruple the quantities, you'll have a larger cake suitable for a group, or just to last in the fridge for a good few days. Though don't be surprised if you find yourself coming back, over and over, armed with a small fork, until every last morsel has been devoured.

Ingredients

• 150g cream cheese
• 60g heavy cream
• 50g sugar
• 1 egg
• 1 vanilla pod
• 3g cornflour
• Large pinch of salt

Preparation

• Whisk the cream cheese with the sugar, then add the cream and the egg. Keep whisking until the mixture is lump-free.
• Score the vanilla pod lengthways and split open, run a knife along the insides and drop the contents into the mix. Add the cornflour, the salt, and whisk well again.
• Line a small cake tray with greaseproof paper, use butter to hold the paper in place if needed, and pour in the cake mix.
• Put in the oven at 230 degrees for 26 minutes - though maybe a little longer for a larger cake.
• After cooking, the top should be charred, but there should still be a jiggle when you shake it. Remove from the oven and place on a counter to cool for 25 mins.
• After resting, put the cake in the fridge for 24 hours.
• Serve as is, or coupled with a fruity topping of fresh or frozen berries, heated in a saucepan with a generous squeeze of lemon and honey.