BBQ Basque Cheesecake

The cook

1. 01

   Step 1SORT THE FIRE

   Set up a lidded BBQ for indirect cooking at 220°C. On a kamado, fit the heat deflector and sit the cooking grate above it. On a kettle, bank the coals to either side and leave the middle clear. Let the temperature settle with the lid shut before baking.

2. 02

   Step 2LINE THE TIN

   Use a deep 23 cm springform tin, at least 7 cm deep. Scrunch up two large sheets of baking parchment, unfold them and overlap them inside the tin, pressing into the base and sides. Leave about 5 cm standing above the rim for the cheesecake to rise into, keeping the paper clear of flames and the lid. Use parchment rated for 220°C.

3. 03

   Step 3BEAT UNTIL SMOOTH

   Beat the cream cheese and caster sugar together on a low to medium speed until smooth and the sugar is well mixed in. Scrape the bowl and beaters thoroughly. You want a creamy mixture, not a bowl full of air.

4. 04

   Step 4BUILD THE BATTER

   Beat in the eggs one at a time, mixing each one in before adding the next. Slowly mix in the double cream. Sift the flour over the batter in two additions and mix gently until smooth, scraping the bottom of the bowl so no flour pockets escape.

5. 05

   Step 5ONTO THE BBQ

   Pour the batter into the lined tin and tap it gently on the worktop to release large bubbles. Set the tin on the grate above the heat deflector or in the clear centre of the kettle, never directly over the coals. Shut the lid.

6. 06

   Step 6CHASE THE DARK TOP

   Bake for about 60 minutes, checking from 50 minutes; it may need up to 70 minutes depending on your BBQ. Keep the cooking temperature close to 220°C and resist constant peeking. If one side colours faster, rotate the tin once. The top should be very dark mahogany with a few nearly black patches, while the edges look puffed and set.

7. 07

   Step 7CHECK THE WOBBLE

   Wearing heatproof gloves, gently nudge the tin. The centre should wobble like set custard, not slosh like liquid batter. If it still looks liquid, give it another 5 minutes and check again. If the top is already dark enough, shield it loosely with foil. Don't wait for the middle to become firm — it sets further as it cools.

8. 08

   Step 8COOL, CHILL, SLICE

   Lift the tin onto a wire rack and leave to cool for about 90 minutes to 2 hours; the middle will sink, which is exactly right. Refrigerate once cooled, within 2 hours of leaving the BBQ, and chill for at least 4 hours, ideally overnight. Remove from the tin, peel back the parchment and slice with a hot knife wiped clean between cuts. Give individual slices 20 minutes out of the fridge before serving for a softer, creamier middle.