Basque Burnt Cheesecake

I just can’t stop making this. A lover of all cheesecakes, in every one of their manifestations, I had – I must admit – neither eaten nor heard of this until a few years ago. It was created, in fact, about three decades ago, by Santiago Rivera of La Viña in San Sebastian, and has for a while been the most modish of desserts in restaurants, as far as I can see, around the world, introduced here by Tomos Parry</