Burnt Basque cheesecake with sangria compote recipe | Sainsbury`s Magazine
This burnt Basque cheesecake recipe creates a scrumptious caramelised crust; in keeping with the Spanish theme, we've served it with sangria compote
Ingredients
- oil, to grease
- 680g full-fat soft cheese, at room temperature
- 200g caster sugar
- 4 large eggs
- 300ml double cream
- 1 tsp vanilla bean paste
- 25g plain flour
- 200ml red wine
- 75g caster sugar
- zest of 1 orange
- 300g frozen summer fruits
- 1 tsp cornflour
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