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Irresistible Burnt Basque Cheesecake with Raspberry Sauce

Burnt Basque Cheesecake with Raspberry Sauce
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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

  1. Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper.
  2. In a large bowl, beat the cream cheese and sugar until smooth.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Gradually pour in the heavy cream and vanilla extract, mixing until combined.
  5. Sift the flour and salt into the batter, then mix until just incorporated.
  6. Pour the batter into the prepared pan and bake for 50-60 minutes, or until the top is deeply browned.
  7. Let the cheesecake cool completely in the pan, then refrigerate for at least 4 hours.
  8. 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.
  9. 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.

Nutrition

Find it online: https://www.recipesloop.com/burnt-basque-cheesecake-raspberry-sauce-recipe/