Caramelised Banana Burnt Basque Cheesecake

Slice the peeled bananas into even rounds.

Warm the butter in a skillet over medium heat until foamy and lightly browned at the edges.

Sprinkle in the brown sugar and a pinch of sea salt, stirring until the sugar melts and turns a deep amber.

Add the banana slices in a single layer and cook for 2–3 minutes per side, just until caramelised and softened.

Deglaze the pan with dark rum or vanilla, scraping up any caramelised bits from the bottom.

Transfer everything to a bowl, add the optional miso if using, and mash into a smooth purée. Let cool completely.

Preheat the oven to 220°C fan (240°C conventional).

In a mixing bowl, whisk the cream cheese and caster sugar together until smooth and lump-free, keeping the whisking gentle to avoid excess air.

Add the eggs one at a time, whisking just until each egg is incorporated.

Whisk in the crème fraîche, heavy or double cream, fine sea salt and cooled caramelised banana purée. Add banana extract if using.

Sieve the cake flour or cornstarch over the batter and fold gently with a spatula until smooth.

Let the batter rest for 10–15 minutes to allow air bubbles to rise to the surface, then tap the bowl lightly to pop them.

Crumple two large sheets of parchment paper, then uncrumple them so they become flexible.

Press the parchment into the 6-inch tin, making sure it covers the base and sides and rises 5–7 cm above the rim to catch the rise.

Place the lined tin on a baking tray for easier handling.

Pour the rested batter into the tin; it should fill about 70–75% of the height.

Bake at 220°C fan (240°C conventional) for 28–34 minutes.

For a very molten centre, aim for 28–30 minutes; the top should be deeply caramelised and the edges just set.

For a more set custard centre, bake for 32–34 minutes; the cheesecake should still wobble like loose custard in the middle.

If the top is browning too quickly, reduce the oven temperature to 210°C fan for the final 8–10 minutes.

Remove from the oven when the top is bronzed and the centre still has a pronounced wobble.

Leave the cheesecake to cool in the tin at room temperature for about 1 hour.

Transfer the tin to the fridge and chill for 6–8 hours, or overnight, to fully set.

For a softer, more molten core, remove from the fridge 20–30 minutes before slicing.

Lift the cheesecake out of the tin using the parchment, peel back the paper and slice with a hot, clean knife.

Serve plain, with softly whipped cream, or with a drizzle of bitter caramel.