Basque Burnt Cheesecake

Guest-lectured on poverty in Europe today — and crashed a birthday celebration in class

Best lecture atmosphere ever!

(Adapted from Hanbit Cho and Diem Nauy)

Makes one 18cm cake | Serves 6-8

Ingredients

Optional finish: a thin glaze of Valrhona Absolu Cristal for a glossy, professional look

Instructions

Prepare your pan. Line an 18cm round pan with parchment paper, letting it come up well above the sides — it doesn’t need to be neat. Preheat your oven to 220°C.
Beat the cream cheese. In a large bowl, use a handheld mixer to beat the cream cheese on medium speed until soft and lump-free. Don’t overwork it.
Add sugar and eggs. Mix in the sugar until combined. Add the eggs one at a time, mixing gently after each addition.
Add the cornstarch. Whisk in the cornstarch until combined.
Add the cream and vanilla. Pour the cream into the batter along with the vanilla seeds. Use a spatula to stir until just combined — you want a smooth, pourable batter.
Sieve and pour. Pass the batter through a fine-mesh sieve into the prepared pan for an extra-smooth texture.
Bake. Place in the preheated 220°C oven. For an 18cm pan, start checking around 25 minutes. The top should be deeply golden to dark brown, and the center should still have a good wobble when you gently shake the pan — it will firm up as it cools. Every oven is different, so use the wobble test rather than the clock as your guide. High heat is non-negotiable here; don’t be tempted to lower the temperature to protect the top.
Cool and chill. Let the cheesecake cool completely at room temperature — it will deflate slightly, which is normal. Then refrigerate for at least 12 hours before slicing. Overnight is best.

Tips

Parchment paper higher than the pan sides is essential — the batter puffs up significantly in the oven.
The cheesecake keeps in the fridge for up to 3 days, covered loosely.
Slightly underbaked is always better than overbaked for this style — you want that jammy, creamy center.