When my family travels, we look for a good local bakery. My husband loves San Sebastian or Burnt Basque cheesecake.

This cheesecake is popular in the UK and worldwide, despite starting in a small Spanish bar. It was created in the 1980s in San Sebastian.

Now, you can find this dessert on many menus, but I only recently made it at home and found it easy to make.

I made this pudding for Easter and it was a hit, with many having seconds despite its richness.

I made it again to impress my husband. You just mix the ingredients and cook it in a cake tin.

Making it was easy, but waiting for it to set was hard.

The hardest part is knowing when to take it out of the oven and waiting for it to set.

I used a simple recipe from Spanish Sabores to make it authentic.

Here are the ingredients:

You need to burn the top of the cheesecake while keeping it wobbly in the centre.

Here's the method:

Preheat your oven to 210°C.

Mix the ingredients and add them to a bowl.

Line a cake tin with paper and pour in the mixture.

Bake for up to 45 minutes, checking every five minutes after 30 minutes.

Take it out of the oven, cool it, and put it in the fridge to set.

When set, slice and serve with chocolate sauce or on its own.