Basque Cheesecake Recipe

Directions

1. 1

   Prepare the Puff Pastry

   Preheat your oven to 200°C (400°F). Roll out the puff pastry and fit it into a round tart pan, trimming the edges. Prick the bottom with a fork and bake for about 15 minutes or until golden. Let it cool.

2. 2

   Make the Cheesecake Mousse

   In a large bowl, beat the cream cheese and granulated sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the heavy cream and vanilla extract until fully combined.

3. 3

   Bake the Cheesecake

   Pour the cheesecake mixture into the cooled puff pastry shell. Bake in the oven at 200°C (400°F) for about 25-30 minutes or until the top is browned and the center is set. Allow it to cool completely.

4. 4

   Poach the Rhubarb

   In a saucepan, combine the water and granulated sugar for poaching. Bring to a simmer. Add the rhubarb and cook for 5-7 minutes until tender but still holding its shape. Remove from heat and let cool in the syrup.

5. 5

   Serve

   Slice the Basque cheesecake and serve it with poached rhubarb on top. Add a scoop of vanilla ice cream on the side.