Blueberry burnt Basque cheesecake

Preheat the oven to 240ºC, gas mark 9. Line a deep 20cm round cake tin with 2 large pieces of baking parchment, arranging them so the sides are fully covered and the parchment is visible over the top. Don’t worry if there are creases in the paper, this is part of the cheesecake’s rustic charm.

Tip the cream cheese into a large mixing bowl and beat until smooth. Add the soured cream, followed by 250g sugar, and mix again. Beat the eggs together in a separate bowl, then stir gently into the cream cheese mixture.

Stir a little of the runny batter into 2 tbsp of the cornflour to make a paste, then mix back into the main mixture, along with the lemon zest. Pour into the lined cake tin and remove any air bubbles by tapping against a flat surface.

Bake in the centre of the oven for 30-40 minutes. The top should be a deep brown, almost burnt colour when ready. The middle will be wobbly, but this will set as the cheesecake cools down. Allow to cool completely in the tin.

Combine the blueberries, the remaining 100g sugar and lemon juice in a small saucepan. Heat over a low heat for 5 minutes, stirring regularly, until the sauce is thick and the blueberries are beginning to burst. Mix the remaining ½ tbsp cornflour with 1 tbsp water to make a slurry, then add into the blueberry mixture. Heat for 1 minute more, or until glossy and thickened.

Once the cheesecake and sauce have cooled to room temperature, serve in generous slices with a spoonful of the sauce. You can also serve both chilled, if liked.