Amaretto coffee Basque cheesecake

Dissolve instant coffee or espresso powder in a couple of tablespoons of hot water.

Add maple syrup and heat until bubbling and reduced by about half, back to roughly maple-syrup thickness.

Pour into a bowl to cool so it stops cooking in the pan.

In a stand mixer with the paddle, beat the cream cheese with the light brown sugar, golden superfine sugar and salt for about two to three minutes until smooth, scraping down the sides.

Add four eggs one by one, mixing between each addition.

Add sour cream and heavy cream and mix briefly.

Sift in a very small amount of flour bit by bit, folding it in gently with a spatula.

Divide the batter: about a quarter gets amaretto, almond extract and vanilla bean paste; the remaining three quarters gets the cooled coffee maple syrup.

Double-line an eight-inch cake tin with crumpled parchment so it sticks out above the rim and covers the low spots.

Pour the two batters into the tin in circles, then swirl with a spatula or long skewer right down to the bottom.

Tap the tin to knock out air bubbles.

Bake in an oven preheated to 500F, as hot as possible, 25 to 30 minutes, until the top is charred and the centre still wobbles.

Cool to room temperature, then refrigerate a couple of hours to set; let it sit at room temperature about an hour before serving and lift it out by the parchment.