Basque Cheesecake
A rich and creamy cheesecake with a charred top, offering a unique balance of flavors and textures, perfect for any occasion.
Equipment
- 8-inch cake pan
- Mixing Bowl
- Saucepan
Ingredients
- 700 g full-fat cream cheese at room temperature
- 200 g caster sugar (superfine sugar)
- 5 large eggs
- 200 ml double cream (heavy whipping cream)
- 1 tsp vanilla extract
- 3 Tbsp plain flour (all-purpose)
- 1/4 tsp salt
- 150 g fresh or frozen raspberries for compote
- 100 g sugar for compote
- 2 Tbsp water for compote
- 100 g fresh raspberries for topping
Instructions
- Preheat oven to 400°F (200°C) and line an 8-inch cake pan with parchment paper.
- In a large mixing bowl, beat the cream cheese with the caster sugar until smooth.
- Add the eggs one at a time, mixing well after each addition until the batter is light and fluffy.
- Pour in the double cream, vanilla extract, flour, and salt. Mix gently until combined.
- Pour the cheesecake mixture into the prepared cake pan and bake for 1 hour to 1 hour and 10 minutes until the top is dark brown.
- While baking, prepare the raspberry compote by combining raspberries, sugar, and water in a saucepan over low heat until syrupy.
- Once the cheesecake is done, allow it to cool to room temperature, then refrigerate for at least 2 hours.
- Serve slices topped with raspberry compote and fresh raspberries.
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Notes
Store leftovers in the refrigerator for up to 5 days. Can also be frozen for up to 2 months.