There’s a reason the world has fallen in love with the Basque cheesecake. It delivers all the dreamy, creamy, subtly tangy goodness you crave from a classic cheesecake, but without all the fuss. That means no fiddly cookie crust, no annoying water bath and absolutely no stress about a cracked top. This is lazy baking at its best, yielding incredible results thanks to a super-hot oven that gives it that distinct, almost-blackened top and a delicious, grown-up bitter caramel flavour.

Technique of the month: The perfect set

Ready to nail the Basque cheesecake’s signature soft, molten centre? The trick is to be brave and take the cake out of the oven when the centre still has a good, distinct wobble, and allow it to set as it cools. Seriously, don’t wait for it to look firm! Many promising Basque cheesecakes are ruined by overbaking, which transforms that luxurious creamy texture into an unappealing sandy one. Remember, 1kg of cream cheese deserves better. Trust your instincts and that gentle jiggle.