Recipe of the week: Tarta de queso

Pintxos the Basque version of tapas are popular across the region but the bars of San Sebastian are where youll find the best. Try a couple in each bar and then move on to the next. But save room for a piece of traditional Basque cheesecake, which has the consistency of a thick crme caramel and no biscuit base. Some bars make more than 10 of these for one evening and thats on a quiet night!! Preparation time: 15 minutes; cooking time: 30-40 minutes; serves 8.

Ingredients

1 kilogram cream cheese
7 medium eggs
400g sugar
1⁄2 litre cream
1 soup spoon flour

Directions

1. Preheat oven to 220C.

2. Break eggs into bowl, and beat well. Pour eggs into a large bowl with the cream cheese, and mix with a wooden spoon.

3. Individually pour the remaining ingredients into the bowl and stir after each one, beginning with the sugar, following with the cream, and lastly the flour. Combine ingredients well with a wooden spoon, and then use an immersion blender to create a smooth consistency.

4. Line a 23cm spring-form pan with parchment paper. Be sure the paper rises about 8cm above the pan, as the batter will rise in the oven when baking. Use scissors if necessary.

5. Pour batter into the pan, place onto a sheet pan, then into the oven. Bake for 30-40 minutes.

6. Remove cake from oven and peel back the paper. Remove from the pan and turn upside-down onto a large plate. Let it cool slightly before slicing, and enjoy!

Tip: the colour will be your best indication of when its ready. You want the top of the cake to caramelize, so you are looking for the surface of the cake to turn a dark brown colour, as well as the paper before removing from the oven.