When Paul Hollywood praised Jasmine's cheesecake as "properly burnt," he was celebrating the defining feature of authentic Basque cheesecake from San Sebastián, Spain. Unlike traditional cheesecakes where even browning is desired, Basque cheesecake is deliberately baked at 400°F to create deep, dark caramelization—almost black in spots—on the top and edges. This high-heat technique creates complex bitter-sweet caramel notes that contrast beautifully with the custardy interior. Jasmine's proud response, "I worked for that," acknowledges the skill required: the top must be deeply burnt without overcooking the center, which should remain jiggly and creamy. The cheesecake will puff dramatically during baking and sink as it cools, creating the characteristic wrinkled, imperfect appearance. Don't fear the dark color or uneven surface—these are badges of authenticity. The burnt top should taste pleasantly caramelized, not acrid, achieved through the sugar's maillard reaction and caramelization at high temperature.