Praline Basque Cheesecake

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

   Tip: Use a rack in the center of the oven for even cooking.

2. 2

   Grind the Digestive biscuits into fine crumbs. Mix with melted butter until well combined.

   Tip: Press the mixture into a 20cm springform tin.

3. 3

   Bake the crust for 10 minutes, then set aside to cool.

4. 4

   In a large mixing bowl, beat the cream cheese and granulated sugar until smooth.

   Tip: Use an electric mixer for best results.

5. 5

   Add the eggs one at a time, beating well after each addition.

   Tip: Make sure to scrape down the sides of the bowl.

6. 6

   In a separate bowl, whisk together the creme fraiche and heavy cream.

   Tip: Add the flour and whisk until just combined.

7. 7

   Add the whisked cream mixture to the cream cheese mixture, beating until smooth.

   Tip: Scrape down the sides of the bowl again.

8. 8

   Pour the cheesecake batter into the cooled crust.

   Tip: Smooth the top with a spatula.

9. 9

   Bake for 25 minutes, then reduce the heat to 150°C (300°F) and continue baking for a further 10-15 minutes.

   Tip: Check the cheesecake is set around the edges before removing from the oven.

10. 10

    Remove from the oven and let cool in the tin for 10 minutes.

    Tip: Run a knife around the edges to release the cheesecake.

11. 11

    Transfer the cheesecake to a wire rack to cool completely.

    Tip: Drizzle with praline syrup before serving.

12. 12

    Garnish with fresh raspberries and a sprinkle of flaky sea salt.

    Tip: Serve immediately, or refrigerate for up to 24 hours.