Basque Style Cheesecake Recipe
Berry Compote, Raspberry Sorbet
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Ingredients
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Basque Style Cheesecake
Berry Compote
Raspberry Sorbet
Method
Basque Style Cheesecake
- 1
Prepare the batter
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
- 2
Add eggs
Add the eggs one at a time, mixing well after each addition until fully incorporated.
- 3
Incorporate cream and flavor
Stir in the heavy cream, vanilla extract, flour, and salt until just combined. Do not overmix.
- 4
Bake
Preheat the oven to 200°C (400°F). Pour the batter into a greased 9-inch springform pan and bake for 40-45 minutes, or until the top is deeply browned and the center is set but still jiggly.
- 5
Cool
Allow the cheesecake to cool at room temperature for an hour, then refrigerate for at least 4 hours or overnight before serving.
Berry Compote
- 6
- 7
Cook the compote
Cook over medium heat for about 10-15 minutes, stirring occasionally, until the berries have softened and the mixture has thickened slightly.
- 8
Cool and serve
Remove from heat and let cool before serving over cheesecake.
Raspberry Sorbet
- 9
Prepare raspberry mixture
In a blender, combine fresh raspberries, sugar, lemon juice, and water. Blend until smooth.
- 10
Strain the mixture
Strain the mixture through a fine mesh sieve to remove seeds, if desired.
- 11
Freeze
Pour the strained mixture into a shallow dish and freeze for about 3-4 hours, stirring every 30 minutes until it reaches a sorbet consistency.
- 12
Serve
Scoop the raspberry sorbet into bowls and serve alongside the cheesecake.