Basque-style ‘burnt’ cheesecake
Don’t be put off by the deeply caramelised exterior – it’s the secret to the flavour.
SERVES 12 PREP 25 mins COOK 1 hr 40 mins, plus overnight chilling
✱ 840g Philadelphia cream cheese
✱ 325g caster sugar
✱ 4 medium free-range eggs, plus 2 yolks, beaten
✱ 600ml double cream
✱ 1tbsp vanilla bean paste
✱ 5tbsp plain flour
✱ 6-8 fresh figs, halved
✱ 1 rosemary sprig
✱ 4tbsp runny honey
✱ 4tbsp sweet sherry
YOU WILL NEED
✱ 20cm loose-bottom cake tin, the base and sides lined with baking paper, extending
