Basque Cheesecake was all the rage a couple of seasons ago and now I'm making it almost weekly.

Partly because it's a classic, is easy, and super-yummy, and partly because I am trying not to get my scrawny Asian ass kicked in this race I'm competing in Very Freakin Soon. DON'T ASK ME ABOUT THE RACE! Let's talk about cheesecake instead!

YOU NEED:

A lust for cheesy, delicious protein.

A 20cm high-sided cake tin, which you have lined with scrunched up baking paper so that the paper towers a little above the top of the tin.

An oven pre-heated to somewhere between 200-220C. (I use 200C in my oven.)

INGREDIENTS:

3 cream cheese blocks at room temperature

200 g caster sugar

310 ml cream or Greek yoghurt (which will add an extra tangy sourness to the cake)

30g plain flour

1 tsp vanilla bean paste

220g whisked eggs 

Combine everything, then cook for 45mins - until it looks right.

Recipe courtesy of Nagi from Recipe Tin Eats.

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