Burnt Basque-Style Cheesecake Recipe | James Beard Foundation

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