Basque Burnt Cheesecake with Cherry Compote

INGREDIENTS

• Butter, for greasing
• 850g full-fat cream cheese
• 250g caster sugar
• 6 large free-range eggs
• 200ml double cream
• 2 tsp vanilla bean paste
• Pinch of salt
• 3 tbsp plain flour

For the cherries

• 500g fresh or frozen cherries
• 3 tbsp caster sugar
• Finely grated zest of 1 orange and a squeeze of juice

METHOD

1. Preheat the oven to 220°C/200°C fan/425°F/Gas 7. Butter a 20cm (8in) springform cake tin and line with two sheets of baking parchment crossing the pan so that it is covered completely and comes up the sides of the tin.
2. Beat the cream cheese and caster sugar together in the bowl of a stand mixer until silky and no longer grainy when you rub a bit between your fingers.
3. Beat the eggs in one at a time, beating really well in between each addition. Scrape down the bowl then beat in the cream, vanilla and pinch of salt.
4. Sift the flour over the top then mix in, beating for 5 more minutes. Pour into the prepared tin and give the tin a sharp bang on the work surface to release any bubbles. Bake in the middle of the oven for 45 minutes until it is deep brown on top but still with a slight wobble. It will puff up above the level of the tin but will fall back after cooking.
5. Remove from the oven and leave to cool completely in the tin; it will fall and crack as it cools.
6. Meanwhile, put the cherries, sugar and orange zest and juice into a small pan and cook over a low heat until you have a thick compote.
7. Cut the cheesecake into slices and serve with the cherry compote.