Bake Off’s first Hollywood handshake went to a Basque cheesecake – try our recipe

The Great British Bake Off entered new territory in episode three with a brand new Audience Choice Week. We're not in the familiar flow of Biscuit and Cake Weeks anymore – the rulebook went out the window as viewer suggestions dictated new twists on each round for the bakers to follow.

It kicked off in the signature challenge when – you weren't seeing double – each baker was paired up with their friends or family to make a baked cheesecake, with a request from Nigella to ensure a "luscious and smooth" texture. Despite initial fears they might be more hindrance than help, the overall result was surprisingly wholesome. The cheesecake creations were creative too, with flavours ranging from Irish cream and bourbon, to citrus and cherry bakewell-inspired bakes. Several bakers opted for a Spanish-style Basque cheesecake, and one (we won't do spoilers here) was even deemed worthy of the first Paul Hollywood handshake of the series.

Feeling inspired to create a Basque beauty of your own at home? Start with our burnt basque cheesecake recipe, shared below. Creamy, light and bittersweet, it's heavenly. From there, read all the tips you need to make the perfect bake to guarantee your results will be handshake-worthy.

Cheesecakes are followed by more creativity in the technical, where bakers get free reign over what to make from a cupboard of suggested ingredients. The week culminates in the showstopper round, during which the bakers must construct an elaborate wearable bake. This does not mean, as one poor baker discovers, simply a cake that can be perched on top of a mannequin (no matter how neatly decorated). Instead, expect elaborate baked fairy wings, several grand biscuit and cake-filled hats (our favourite was the knitted-style bobble design) and even a handbag made entirely of cake.

We'll be tuning in next week as the challenges get back to slightly more familiar territory, with the return of Bread Week...

Burnt basque cheesecake

Try this Spanish-style baked cheesecake with a burnished exterior. With crème caramel-style bittersweet notes and a creamy yet light centre, it's a real treat.

Ingredients

• butter, for the tin
• 800g soft cheese
• 225g caster sugar
• 2 tbsp plain flour
• 200g soured cream
• 4 medium eggs
• 2 tsp vanilla

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Method

1. Heat the oven to 240C/220C fan/ gas 9 ensuring plenty of space above the middle shelf. Butter a deep 20cm, loose-bottom or springform cake tin. Lay two large sheets of baking parchment, one on top of the other, one sheet turned 45 degrees, so the corners point in different directions. Push the parchment into the tin, pressing into the corners and making sure plenty of paper is sticking out above the rim. Press the creases up the sides, but don’t worry about lining the tin too neatly – the grooves in the parchment give this cheesecake its characteristic look.
2. Tip the soft cheese and sugar into a large bowl or a stand mixer. Beat together using an electric whisk (or stand mixer) for a minute or 2, until the grains of sugar have dissolved – check this by rubbing a little of the mixture between your fingertips. If it feels grainy, keep mixing for another minute or so.
3. Tip in the flour, soured cream, eggs, vanilla and ¼ tsp salt to the bowl and mix again until you have a smooth consistency. Pour into your lined cake tin, scraping out every last bit of cheesecake mixture. Give the tin a sharp bang on the worktop to remove any air bubbles, then bake for 30 mins.
4. Once cooked, the cheesecake should be deeply caramelised on the outside and puffed up like a soufflé. It will still have a wobble when you shake the tin. Leave it to cool completely in the tin – it will sink as it cools. Chill for at least 1 hr before serving. Will keep in the fridge for up to two days.

What is Basque cheesecake?

Originating from the Spanish coastal town of San Sebastian, Basque cheesecake typically consists of a combination of cream, sugar and eggs. This classic Spanish dessert differs from other baked cheesecakes, as it doesn't have a crust. Instead, it is baked at high temperature to create its signature 'burnt' top, which also holds it together.

Tips for how to make Basque cheesecake

• Bring the ingredients to room temperature before whisking to ensure a smooth, uniform batter that is lump-free, reducing the chance of the cheesecake cracking during baking
• Once the mixture has been poured into the tin, gently tap it on a work surface to bring any air bubbles to the top. This prevents air pockets from forming during baking, which could crack the surface of the cheesecake
• To ensure a delicate, mousse-like texture, don't overbake the cheesecake. Baked at a high temperature for a relatively short time, it should form a dark crust on top and have a uniform wobble when gently shaken. Leave to cool fully and chill for at least 2 hrs or ideally overnight for a more intense flavour and creamy texture
• The cheesecake will rise during baking, then sink as it cools, creating the characteristic crater-like shape
• For clean cuts, use a large, sharp knife and wipe the blade using kitchen paper between each slice

How to know when the Basque cheesecake is cooked

A Basque cheesecake should have a deeply caramelised crust and smooth, slightly gooey, mousse-like centre. Cooking times may vary depending on your oven, so check it 8 mins before the cooking time is up – the crust should be a deep caramel colour, and there should be a uniform wobble when the tin is gently shaken.

How to store Basque cheesecake

Once fully cooled, chill, uncovered, for up to two days. Covering the cheesecake can lead to drops of condensation tarnishing the caramelised crust.

Can you freeze Basque cheesecake?

• Although the cheesecake is best eaten fresh, it can be frozen for up to a month
• To freeze a whole cheesecake, cool completely and chill for up to 2 hours, then double-wrap in cling film before freezing. Alternatively, cut the chilled cheesecake into slices and double-wrap these individually. Defrost in the fridge overnight.