Over recent years, the Burnt Basque Cheesecake has become a star of social media. You can find it plain or flavoured, with chocolate, matcha, you name it. We like ours pure and unadulterated, just creamy and dreamy with that almost scorched top and topped with a hint of delicious bakeapple for the Newfoundland touch.

Prepare an 8-inch springform tin by lining it with parchment paper. The best way is to cut two large squares, wet them and then crush them into a ball. Open out, shake off the excess water and double line your tin. Make sure all your ingredients are at room temperature.

Using a stand mixer and paddle attachment, cream together the cheeses and salt for 1 minute. Add the sugar and mix for another minute. Add the eggs one by one, mixing until each is just incorporated. Whisk the flour into the cream and let stand for 10-15 mins. Add to the main mixture. For extra creaminess, you can blend with a stick blender. Now, and this might seem counterintuitive but refrigerate the mixture for about an hour. Preheat the oven to 250°C. Pour the mixture into your prepared pan through a sieve to get rid of air bubbles. As you put the pan in the oven, reduce the temperature to 200°C. Bake for about 45 minutes. The top should be dark and caramelized – but not burnt! Let stand at room temperature for 2-3 hours, then refrigerate overnight. Cut and enjoy! We serve with a bakeapple coulis and bakeapple dust, or try a good slug of your favourite maple syrup, or to make it even more Basque, a cider sauce.