Basque burnt cheesecake with overripe Strawberry coulis

For the cheesecake:

700 g cream cheese 250 g eggs (approx. 5 medium) 200 g sugar 300 g heavy cream 30 g flour

For the coulis:

300 g mixed berries (frozen or overripe strawberries) 80 g sugar Juice of ½ lemon 2-3 tbsp water (optional, for texture)

Preheat oven to 200°C.

Blend all cheesecake ingredients in a blender until smooth.

Line a 26cm springform pan with parchment paper and pour in the mixture.

Bake at 200°C for 30 minutes, then increase heat to 225°C and bake for another 15 minutes until the top is deeply golden. Rotate the pan every 10 minutes.

Let it cool at room temperature, then chill for at least 12 hours. For perfect slicing, freeze for 2 hours before serving.

In a small saucepan, combine berries, sugar, lemon juice, and water.

Simmer for 10 minutes, stirring, until berries break down.

Blend until smooth and strain for a silky texture. Let cool and serve over cheesecake.

Basque burnt cheesecake with overripe Strawberry coulis

Servings

Preperation

Cooking

Waiting

For the cheesecake:

For the coulis:

See more recipes:

Bounty-inspired coconut Ice cream

Chocolate clusters

Chocolate soft cookies

Apple crumble for 2 people with leftover apples from the fridge

Basque burnt cheesecake with overripe Strawberry coulis

Servings

Preperation

Cooking

Waiting

For the cheesecake:

For the coulis:

See more recipes:

Bounty-inspired coconut Ice cream

Chocolate clusters

Chocolate soft cookies

Apple crumble for 2 people with leftover apples from the fridge

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