Basque cheesecake at last!

I've had this on my list to try out for several years.

When I get a kick from a proper Basque chef to make and photograph it I have all sorts of technical problems. None of these thankfully have anything to do with making the cake. It's a simple recipe providing all your ingredients are at room temperature.

The candied mandarins took a bit longer but are well worth it. After slicing and simmering in a syrup infused with vanilla and cardamom, I dried them out in the oven at 100 degrees for an hour or so, before storing between greaseproof paper sheets.

Basque cheesecake recipe (thanks to Pep's amendments)

700g of full fat cream cheese (Philadelphia is OK)
175g whipping cream
175g crème fraîche
10g salt
200g caster sugar
2 tablespoons of sifted corn flour
5 eggs

Line a baking tin with greaseproof paper as in the picture.

Beat cream cheese, salt and sugar without incorporating air (hence room temperature).

Add loosely beaten eggs, one at a time.

In another bowl mix whipping cream and crème fraîche. Add the sifted flour and mix, making sure there are no lumps.

Combine both mixtures. Do not overwork.

Put on the middle shelf of your oven at 220 degrees without fan.

Cook for 35 minutes until wobbly and the top is brown (up to 40 mins but no longer).

Cool and chill overnight before cutting.