We all love cheesecake!

Burnt Basque cheesecake with mulberry sauce

When we tried our first slice of Spanish burnt cheesecake from San Sebastián, we knew it was love! We’ve paired ours with seasonal berries.

Serves 12 • Ready in 1 hr 10 mins, plus cooling and chilling

For the cheesecake:

650g cream cheese, at room temperature
200g granulated sugar
4 large eggs
300ml double cream, at room temperature
Pinch of sea salt
1tsp vanilla extract
30g plain flour, sifted

For the sauce:

350g fresh mulberries, stalks removed
35g granulated sugar
Zest and juice of ½ orange
1tbsp honey
25ml dry sherry (optional)

You will need:

20cm springform cake tin, greased

Heat the oven to 200C/Gas 6. Line the tin with a large square of baking paper; press well into the base of the tin, the edges and sides, and repeat by overlapping a second