Strawberry Basque Cheesecake Recipe
Make Strawberry Basque Cheesecake Recipe in just 8h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust (optional)
Strawberry Purée
Cheesecake Filling
Finishing / Garnish
Method
Crust (optional)
- 1
Prepare pan and crust
Preheat oven to 400°F (200°C). Line a 9-inch (23 cm) springform pan or 9-inch cake pan with parchment paper, ensuring the paper comes at least 2 inches above the rim on all sides and is snug. If using a crust, place graham cracker crumbs, melted butter, sugar, and salt in a bowl and mix until evenly moistened. Press crumbs into the bottom of the prepared pan in an even layer. Bake the crust for 8 minutes until set. Remove from oven and allow to cool while preparing the filling.
Strawberry Purée
- 2
Cook and purée strawberries
Place hulled strawberries, 2 tablespoons granulated sugar, and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until the strawberries break down and release juices, about 6–8 minutes. Remove from heat and let cool slightly, then transfer to a blender or use an immersion blender to purée until smooth. For a very smooth finish, pass the purée through a fine-mesh sieve into a bowl, pressing to extract all liquid and discard seeds. Cool to room temperature.
- 3
Optional reduction
If your purée is very watery, return it to the saucepan and simmer gently until reduced by about one-quarter so it’s thicker and more concentrated (2–4 minutes). Let cool completely before incorporating into the filling.
Cheesecake Filling
- 4
Lower oven temp
Reduce oven temperature to 425°F (220°C) once crust (if using) and purée are ready. If you skipped the crust, preheat directly to 425°F (220°C).
- 5
Beat cream cheese and sugar
Place room-temperature cream cheese and 1 1/4 cups granulated sugar in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Beat on low-medium speed until very smooth and free of lumps, about 2–3 minutes, scraping the bowl frequently.
- 6
Add eggs
With the mixer on low speed, add the eggs one at a time, mixing just until each is incorporated. Then add the extra yolk and mix until smooth. Avoid overbeating to reduce air incorporation.
- 7
Add dairy and flavor
Add heavy cream, sour cream, vanilla extract, salt, and cornstarch. Blend on low speed until just combined and smooth, about 30–45 seconds. Scrape the bowl to ensure homogeneity.
- 8
Fold in strawberry purée
Reserve about 1/2 cup of the strawberry purée to use as a swirl/finish after baking (optional). Gently fold the remaining cooled purée into the cream cheese mixture until streaks remain but no large separate pools exist. The batter should be a pale pink with visible swirls. If you want a marbled effect, don’t overmix.
- 9
- 10
Bake Basque-style
Place the pan on the center rack and bake at 425°F (220°C) for 25–30 minutes. The top should turn deeply golden-brown and may have some dark brown spots — this is characteristic of Basque cheesecake. The center should still be slightly jiggly when gently shaken.
- 11
Cool and chill
Remove the cheesecake from the oven and let it cool at room temperature for 1 hour. Then refrigerate (still in the pan) for at least 4 hours, ideally overnight, to set and develop flavor.
Finishing / Garnish
- 12
Unmold and serve
When ready to serve, run a thin knife around the edge between the cake and parchment, then carefully lift the cheesecake out using the parchment overhang and transfer to a serving plate. Arrange sliced fresh strawberries on top or around the cheesecake. Dust lightly with powdered sugar if desired. Slice with a hot, dry knife (wipe between cuts) for clean slices.