Burnt Basque-Style Cheesecake | James Beard Foundation

Name: Burnt Basque-Style Cheesecake | James Beard Foundation
Total time: 90 min
Ingredients: 2 2/3 cups (19 ounces) cream cheese, at room temperature; 1 3/4 cups (14 ounces) soft sheep’s milk cheese, preferably MitiCrema brand, or any soft sheep or goat cheese, at room temperature; 2 cups granulated sugar; 1 teaspoon kosher salt; 6 whole eggs plus 1 egg yolk, at room temperature; 1/4 cup all-purpose flour; 1 3/4 cups heavy cream, at room temperature; 1 pound strawberries, hulled, large berries cut in half lengthwise; 2 teaspoons grapeseed oil; 3/4 cup Tempranillo or other fruity Spanish red wine; 2/3 cup granulated sugar; 2 teaspoons fresh lemon juice

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This Basque recipe takes all the fuss out of cheesecake: no crust, no water bath. It’s baked in a hot oven until purposefully burnt, leaving it with darkly cara

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Ingredients

2 2/3 cups (19 ounces) cream cheese, at room temperature
1 3/4 cups (14 ounces) soft sheep’s milk cheese, preferably MitiCrema brand, or any soft sheep or goat cheese, at room temperature
2 cups granulated sugar
1 teaspoon kosher salt
6 whole eggs plus 1 egg yolk, at room temperature
1/4 cup all-purpose flour
1 3/4 cups heavy cream, at room temperature
1 pound strawberries, hulled, large berries cut in half lengthwise
2 teaspoons grapeseed oil
3/4 cup Tempranillo or other fruity Spanish red wine
2/3 cup granulated sugar
2 teaspoons fresh lemon juice