Basque Cheesecake
Host: "For your dessert week signature challenge, the judges would like you to make a highly decorated Basque style cheesecake.
"This cheesecake, characterized with a burnished top and a silky smooth, creamy center, originated from the Basque region in Spain around the early 90s. The judges would like your delicious take on this modern classic. You have 2 and 12 hours.
Paul Hollywood: "Basque cheesecake is very different from a New York cheesecake, which is quite heavy. This is as light as anything. It's like a cross between a very rich set custard and a very light sponge cake."
Prue Leith: "A Basque style cheesecake is all about the browning of the top and sides. It's normally been baked in an oven that's quite high, so it ends up being almost jelly, like, when it comes out the oven. And that's what we want. But if you under bake it, it's too liquid. As you bring it out and try and release it, it will just split and fall apart."
Paul Hollywood: "Ultimately, I'm looking for an absolutely delicious cheesecake. We're right down to the last five bakers. They should be able to do this."
