Basque cheesecake

Made to
fall slowly.

Cream cheese, Normandy cream and free-range eggs, whisked until it pours like silk.

Basque cheesecake

Poured
by hand.

Into a tin lined with crumpled parchment, the way San Sebastián does it.

Basque cheesecake

Heat changes
everything.

Thirty minutes at 240°C. The top burns, the centre stays soft.

Basque cheesecake

Burnt by
design.

Caramelised, almost black, never bitter.

Basque cheesecake

Burnt outside.
Soft within.

Cut a slice and see the custard centre.