Salted Caramel Basque Cheesecake

Oven, springform tin (Ø 23 cm), baking paper, fine mesh sieve, refrigerator

For a neater cheesecake, line the base and the sides of the springform tin separately. For a classic rustic look, press two large sheets of baking paper into the base and sides of the springform tin, so that the baking paper looks messy and crinkled.
For a burned, darker appearance, after baking for 50 minutes, turn the oven to grill (200°C) and bake for an additional 5 minutes.
To make your own caramel sauce, follow step 1 in the recipe Banana Ice Cream with Salted Caramel Sauce.

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Preheat oven to 200°C and grease and line a springform tin (Ø 23 cm) with baking paper (see tip).
Place 20 g pistachios in mixing bowl and chop 3 sec/speed 6. Transfer to a bowl and set aside.
Insert butterfly whisk. Place cream cheese in mixing bowl and whip 45 sec/speed 4. Scrape down sides of mixing bowl.
Add sugar then mix 1 min/speed 4. Scrape down sides of mixing bowl with spatula then, without measuring cup, mix 1 min/speed 2.5 while slowly adding eggs one at a time.
Add sour cream, double cream, vanilla bean paste, cornflour and 50 g salted caramel sauce into mixing bowl then mix 40 sec/speed 4. Remove butterfly whisk.
Pass batter through a fine mesh sieve into prepared baking tin and bake for 50 minutes (200°C) until edges are dark and centre has a jelly-like wobble (see tip). Remove from oven and leave in tin to cool completely. Transfer to fridge to chill overnight.
Use the back of a spoon to swirl 2 Tbsp salted caramel sauce on top of the cheesecake and decorate with fresh raspberries and chopped pistachios. Serve in slices.

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