Chocolate Burnt Basque Cheesecake Recipe

Method

1. Pre-heat oven to 220C and line the bottom and sides of an 8inch spring form tin with greaseproof paper
2. Make a ganache by heating cream in a saucepan until simmering. The pour over chopped chocolate and allow to sit for 2mins before mixing until fully combine. Once ready, set aside to cool slightly.
3. Add the cream cheese into a large bowl and slowly beat until smooth. Then add the sugar and combine.
4. Individually add the eggs, beating well between each addition. Once combined, pour in the cooled ganache and slow incorporate fully. 
5. Add the flour, salt and coco powder and beat for 1-2 minutes to ensure there is a smooth mix.
6. Pour the mixture into the tin through a sift to remove any lumps and then tap on the work surface 3-5 times to remove any air bubbles.
7. Bake for 27-30 minutes and then remove from the oven and allow to cool. The Basque should have the signature burnt top with a very wobbly centre – this will firm as it continues to cook out of the oven. Once cooled, place in the fridge overnight.
8. To serve, remove the Basque from the fridge 10-15mins before serving and use a hot knife to slice.