Basque burnt cheesecake

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1PrepareHeat the oven to 220 °C / 430 °F. Press two overlapping sheets of baking paper into a 23 cm springform tin so they climb well above the rim, creases and all.
2. 2MixBeat the cream cheese and sugar until completely smooth. Beat in the eggs one at a time, then the cream, vanilla and salt. Sift over the flour and beat until just combined.
3. 3Bake hotPour into the tin and bake 45–55 minutes. The top should be deep brown, almost black in spots, and the middle should shake like a set custard — it will look underdone. It isn't.
4. 4CoolCool in the tin to room temperature (it will sink; that's the look), then chill 4 hours or serve barely cool for a softer centre.