Burnt Basque cheesecake with basil strawberries

9 INGREDIENTS • 4 STEPS • 1HR 15MIN

Burnt Basque cheesecake with basil strawberries

Recipe

3.7

3 ratings
Basque cheesecakes are a favourite in the Spanish city of San Sebastián, but they pop up on UK menus lots, too. With a deep, caramelised top and creamy exterior, this version is delicious served with fresh basil-scented strawberries.
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Basque cheesecakes are a favourite in the Spanish city of San Sebastián, but they pop up on UK menus lots, too. With a deep, caramelised top and creamy exterior, this version is delicious served with fresh basil-scented strawberries.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

1HR 15MIN

Total time

Ingredients

Servings
6
325 g
creamy soft cheese
130 g
caster sugar
3
medium M&S free-range mixed size eggs
300 ml
double cream
1 pinch
salt
20 g
M&S Remarksable Value plain flour, sifted
350 g
M&S British strawberries, hulled, quartered
1 handful
basil leaf, sliced
1 tbsp
icing sugar

Nutrition per serving

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Calories
514kcal
Fat
37.7 g
Saturates
23.4 g
Sugars
27.4 g
Salt
205.4 mg
Love This Recipe?
Add to plan
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Burnt Basque cheesecake with basil strawberries
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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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 (1 tbsp). Remove the cheesecake from the fridge 30-40 minutes before serving, slice, and serve with the strawberries.
step 4 Combine the strawberries (350 g), basil (1 handful) and icing sugar (1 tbsp). Remove the cheesecake from the fridge 30-40 minutes before serving, slice, and serve with the strawberries.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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