Baked Basque Caramel and Hazelnut Cheesecake

Shopping list

• 600 g cream cheese — room temp

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• 200 g granulated sugar

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• 4 string large eggs — room temp

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• 300 ml heavy cream

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• 30 g all-purpose flour

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• 1 tsp vanilla extract

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• 0.5 tsp salt

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• 150 g toasted hazelnuts — halved

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• 150 g granulated sugar

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• 80 ml heavy cream — warm

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• 40 g unsalted butter

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• 1 pinch flaky salt

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Step by step

1. 1

   Prep: Heat oven to 220°C / 425°F. Line 8-inch springform with 2 overlapping parchment sheets, creasing up the sides. The rustic edge is part of Basque style.

2. 2

   Mix base: Beat cream cheese and sugar until smooth, 2 minutes. Add eggs one by one, mixing low so you do not whip in too much air.

3. 3

   Finish batter: Add cream, vanilla, salt, then sift in flour. Mix just until combined. Pour into pan, tap to release bubbles.

4. 4

   Bake: 35 to 45 minutes until deeply dark brown, almost black on top, but still very jiggly in center. It sets as it cools. Cool 1 hour at room temp, then chill 4 hours.

5. 5

   Make caramel: In dry pan, melt sugar over medium heat until amber. Off heat, whisk in butter, then warm cream carefully. Add salt. Cool until thick but pourable.

6. 6

   Serve: Remove cheesecake from pan, keep parchment for look. Drizzle caramel, scatter toasted hazelnuts. Slice with hot knife.