Burnt Basque-Style Cheesecake Recipe | James Beard Foundation

Name: Burnt Basque-Style Cheesecake Recipe | James Beard Foundation
Ingredients: For the cheesecake:; 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; For the compote:; 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

archive.jamesbeard.org

Burnt Basque-style cheesecake with caramelized edges and a creamy center, topped with roasted strawberry compote. No crust, no water bath—just pure cheesecake magic! Download the recipe now.

View full recipe on archive.jamesbeard.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at archive.jamesbeard.org.

Share this recipe:

Ingredients

For the cheesecake:
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
For the compote:
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