Description
A rich and creamy burnt Basque cheesecake with a smooth raspberry sauce. The cheesecake has a caramelized top and a soft center, while the raspberry sauce adds a fresh and tangy contrast.
Ingredients
Scale
- 2 lbs cream cheese, softened
- 1 1/4 cups granulated sugar
- 5 large eggs
- 2 cups heavy cream
- 1 tsp vanilla extract
- 1/4 cup all-purpose flour
- 1/4 tsp salt
- 1 cup fresh raspberries
- 2 tbsp sugar
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper.
- In a large bowl, beat the cream cheese and sugar until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Gradually pour in the heavy cream and vanilla extract, mixing until combined.
- Sift the flour and salt into the batter, then mix until just incorporated.
- Pour the batter into the prepared pan and bake for 50-60 minutes, or until the top is deeply browned.
- Let the cheesecake cool completely in the pan, then refrigerate for at least 4 hours.
- For the raspberry sauce, combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Cook until the raspberries break down, then strain to remove seeds.
- Serve the cheesecake with the raspberry sauce drizzled on top.
Notes
- Use room-temperature ingredients for a smoother batter.
- The cheesecake will be jiggly in the center when removed from the oven but will set as it cools.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 32g
- Sodium: 280mg
- Fat: 36g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 180mg