Lemon Basque Cheesecake

I'm fairly well known amongst friends for my ability to make a cracking basque cheesecake. The trick? Don't overbake and add some lemon to cut through the richness! This bad boy is creamy and beautifully caramelised on top. Unlike a traditional cheesecake, there's no biscuit base, no water bath and no need to worry about cracks. In fact, we want that beautifully dark, almost burnt exterior. The most important thing is not to overmix the batter or overbake the cheesecake. You want a gorgeous wobble in the middle when it comes out of the oven, as it will continue to set while cooling. Be gentle with it, be kind, give it some love x