Benjamina Ebuehi’s recipe for toffee apple Basque cheesecake | The sweet spot

A crisp surface and creamy core are the traits of this cheesecake with no base, here topped with spiced and sliced apples and a sticky, caramel sauce My go-to cheesecake these days is a burnt Basque.

It’s so good it doesn’t even need a biscuit base, which might be the very reason some people aren’t fans. But Basque cheesecakes are rarely too sweet, because the burnt top provides just enough bitterness to balance things out and the insides stay ridiculously…