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Ingredients
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Cheesecake
Strawberry Rhubarb Coulis
Method
Cheesecake
- 1
Prepare the Oven and Pan
Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper, allowing the paper to hang over the edges.
- 2
Make the Cheesecake Batter
In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the heavy cream, vanilla extract, and flour until just combined.
- 3
Bake the Cheesecake
Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 50-60 minutes, until the top is deeply browned and the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
- 4
Chill the Cheesecake
Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight for best results.
Strawberry Rhubarb Coulis
- 5
Cook the Coulis
In a medium saucepan, combine the strawberries, rhubarb, granulated sugar, and lemon juice. Cook over medium heat until the fruit breaks down and the mixture thickens, about 10-15 minutes.
- 6
Blend and Strain (optional)
Remove from heat and let cool slightly. For a smoother texture, blend the mixture until smooth and strain through a fine mesh sieve to remove any solids.
- 7
Serve
Allow the coulis to cool completely before serving over slices of the chilled Basque cheesecake.