Name: Burnt Basque cheesecake with basil strawberries
Total time: 4500 s
Yield: 6
Ingredients: 325 gram creamy soft cheese; 130 gram caster sugar; 3 egg; 300 millilitre double cream; 1 pinch salt; 20 gram plain flour; 350 gram strawberry; 1 handful basil leaf; 1 tablespoon icing sugar

Step 1

Preheat the oven to 220°C/200°C fan/gas mark 4. Grease a high-sided 18cm round cake tin and line with greaseproof paper, ensuring the paper is twice as high as the tin.

Step 2

Either in a stand mixer with the paddle attachment or using a wooden spoon, beat the cream cheese (325 g) and caster sugar (130 g) for 2 minutes. Beat in the eggs (3) one at a time. Gradually pour in the double cream (300 mL) , mixing constantly. Fold in the salt (1 pinch) and flour (20 g) , then tip the mixture into the lined tin.

Step 3

Place on a baking tray and bake for 30-35 minutes. The top should be deeply caramelised and the cheesecake should have a good wobble when very gently shaken. Allow to cool then place in the fridge for at least 2 hours or overnight.

Step 4

Combine the strawberries (350 g) , basil (1 handful) and icing sugar (7 g) . Remove the cheesecake from the fridge 30-40 minutes before serving, slice, and serve with the strawberries.

Burnt Basque cheesecake with basil strawberries

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