Burnt Basque Cheesecake Recipe
macerated strawberry, whipped cream, pistachio
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Ingredients
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Cheesecake
Method
Preparation
Prepare the Cheesecake Batter
In a mixing bowl, combine the cream cheese and granulated sugar. Beat until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Then add the heavy cream, vanilla extract, flour, and salt. Mix until combined.
Bake the Cheesecake
Preheat the oven to 200°C (400°F). Line a springform pan with parchment paper and pour the cheesecake batter into the pan. Bake for 25-30 minutes until the top is deeply browned and the center is slightly jiggly. Let it cool to room temperature and then refrigerate for at least 4 hours or overnight.
Macerate the Strawberries
While the cheesecake is cooling, slice the strawberries and mix them with the granulated sugar in a bowl. Let them sit for about 30 minutes to draw out the juices.
Prepare Whipped Cream and Pistachios
Whip the heavy cream until soft peaks form. Chop the pistachios into small pieces.
Serve
Slice the chilled cheesecake and serve with the macerated strawberries, a dollop of whipped cream, and a sprinkle of chopped pistachios on top.