Cheesecake Recipe
Crustless basque style cheesecake with blueberry compote and Earl Grey syrup, perfect for gluten-free diners.
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Ingredients
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Cheesecake
Blueberry Compote
Earl Grey Syrup
Method
Cheesecake Preparation
- 1
Preheat the Oven
Preheat your oven to 200°C (390°F).
- 2
Mix Ingredients
In a large bowl, beat the cream cheese and sugar together until smooth. Add the eggs one at a time, mixing well after each addition. Then, add the heavy cream, vanilla extract, and salt. Mix until well combined.
- 3
Bake
Pour the cheesecake batter into a springform pan lined with parchment paper. Bake in the preheated oven for 30-35 minutes, or until the top is deeply golden and the center is slightly jiggly.
- 4
Cool
Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight before serving.
Blueberry Compote Preparation
- 5
Earl Grey Syrup Preparation
- 6
Make Syrup
In a small saucepan, combine water and sugar. Bring to a boil, then remove from heat and add the Earl Grey tea bags. Let steep for 5 minutes, then remove the tea bags and let the syrup cool.
