Burnt Basque cheesecake

Bring 1000 grams of cream cheese to room temperature, about 70 degrees, using the microwave in 20 second increments if needed, and mix by hand rather than with a mixer to keep air out of the batter.

Mix in 400 grams of sugar by hand.

Add 500 millilitres of heavy cream, then seven room temperature eggs one at a time, each fully incorporated before the next.

Sift in 30 grams of flour and incorporate it without working the batter.

Cover and refrigerate one to two hours to let air bubbles rise out and the batter drop from about 70 degrees to refrigerator temperature, 36 to 40 degrees, so the centre cooks less than the outside.

Stir in two teaspoons of vanilla extract, a pinch of salt and a little lemon zest.

Pass the chilled batter through a sieve to remove clumps and pour it into a greased 10 inch springform pan lined with parchment paper; there is no crust.

Cook at 400 degrees, which is what would be used for 400 convection in a home oven, rotating every seven to ten minutes for even browning.

About 15 minutes in the temperature was raised to 450 to get more browning.

Pull it when the lowest internal temperature in the middle reads 120 to 125 and the top is evenly browned; it should be jiggly and a crack on top is normal.

The cook's revision for next time is to start at 425 to 430 rather than 400, and he sums the recipe up at the end as five ingredients and two temperatures, 420 and 120.

Carryover takes the centre from about 124 to a final 150, which gives the custard-like texture.

Rest at room temperature an hour or two, then refrigerate overnight.

Heat the knife before slicing for clean slices.

Serve either the traditional way, with Pedro Jimenez sherry poured over the top, or with cherry compote and cherries on top.