1. Make sure all your ingredients are at room temperature before you start and preheat your oven to 200C conventional heat.
2. Then beat the cream cheese and sugar together, you need to do this for quite a long time. Roughly around 5 minutes.
3. Then add in the eggs, one by one. Beating every time you add another in.
4. Beat in the yogurt and then slow down your machine or whisk to add in the cornflour. Add the cornflour a little at a time until it’s all incorporated.
5. Finally add in the salt.
6. Line your 20cm spring form cake tin with baking paper. You need to make sure the entire tin is covered so use two pieces together. It’s nice for it to not be completely perfect and it needs wrinkles to complete the burnt basque look.
7. Pour in you cream cheese mixture into your prepared tin.
8. Bang the tin on your kitchen counter a couple of times to remove any bubbles then place in the oven.
9. Bake for about an hour and 10mins but check it at the hour mark. You want the top to be nice and brown as this gives the cake a rich caramel flavour. When taking the cake out, you still want it to have a jiggle.
10. Leave it on the side to cool. It takes over 3 hours to cool and is best served cold from the fridge (but that’s just my opinion). It also tastes better when it’s had a day or 2 in the fridge.