Basque Cheesecake Recipe

Inspired by Bodega Bar

Time2h 30m

Serves8

fruit compote, white chocolate

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Ingredients

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Cheesecake Base

1 1/3 lb (600 g) Cream cheese

7.05 oz (200 g) sugar

3 large Eggs

7/8 cup (200 ml) Heavy cream

1 tsp Watkins vanilla extract

1 pinch Celtic sea salt

Fruit Compote

10.6 oz (300 g) mixed berries (strawberries, blueberries, raspberries)

1 3/4 oz (50 g) sugar

1 tbs ReaLemon lemon juice

White Chocolate Drizzle

3 1/2 oz (100 g) white chocolate

3 3/8 tbsp (50 ml) Heavy cream

Method

Cheesecake Preparation

Mix the Base Ingredients

In a large mixing bowl, beat the cream cheese and sugar together until smooth. Add the eggs one at a time, mixing well after each addition. Then stir in the heavy cream, vanilla extract, and a pinch of salt until fully combined.

Bake the Cheesecake

Preheat the oven to 200°C (392°F). Pour the cheesecake mixture into a greased 9-inch round springform pan. Bake for 30-35 minutes until the top is set and has a dark golden color. The center should still be slightly jiggly.

Cool the Cheesecake

Turn off the oven and leave the cheesecake in the oven for an additional hour. Remove from the oven and let it cool to room temperature before transferring to the refrigerator. Chill for at least 4 hours or overnight.

Fruit Compote Preparation

Cook the Berries

In a saucepan over medium heat, combine the mixed berries, sugar, and lemon juice. Cook for about 10 minutes, stirring occasionally, until the berries are soft and have released their juices. Remove from heat and let cool.

White Chocolate Drizzle Preparation

Prepare the Drizzle

In a small saucepan over low heat, melt the white chocolate and heavy cream together, stirring until smooth. Remove from heat and let it cool slightly before drizzling.