Basque Burnt Cheesecake With Liquorice Sauce

3 hrs 50 min (mostly cooling)Yields 8–12 slices

A dark, caramelized Basque cheesecake with a soft, custardy centre, served with a reduced liquorice syrup and fresh berries.

prepPreheat oven to 200°C / 400°F (180°C / 360°F fan).
prepLine a 20 cm / 8-inch springform tin with two perpendicular sheets of baking parchment, allowing 5–7 cm / 2–3 in overhang.
600 g full-fat cream cheese, at room temperature	Beat cream cheese & sugar until light, 2–5 min	Beat in eggs one at a time, then sour cream	Beat in salt & cornflour, stir well	Pour into tin, rap 5 times to remove air	Bake 200°C / 400°F, 50 min until bronze	Cool on rack 3 hrs (or chill max 30 min)	Unmould cheesecake, peel parchment, serve with berries & sauce
175 g caster sugar
3 large eggs, at room temperature
300 ml sour cream, at room temperature
¼ teaspoon fine sea salt
25 g cornflour
15 g hard pure liquorice pellets	Simmer liquorice, sugar & water 20 min until 150 ml	Stir in salt, cool to syrup
90 g caster sugar
300 ml water
pinch of fine sea salt (optional)
blackberries or other berries of your choice

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