Burnt Basque Cheesecake with Balsamic Roast Irish Strawberries
Wed, 29 May 2024
Ingrediants
600g full-fat cream cheese (at room temperature)
175g caster sugar
3 large eggs (at room temperature)
300mls sour cream (at room temperature)
¼ teaspoon fine sea salt
25 grams cornflour
Roast Balsamic Strawberries
600 g Irish Strawberries
3 tbsp High Bank Orchard apple syrup
3 tbsp brown sugar
3 tbsp balsamic vinegar
Method
1. Preheat the oven to 200°C (180°C fan) and line a 9-inch springform cake tin with parchment paper.
2. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the sour cream, salt, and cornflour until well combined.
5. Pour the cheesecake batter into the prepared cake tin and smooth the top with a spatula.
6. Bake the cheesecake for 50-60 minutes, or until the top is dark golden brown and the center is slightly jiggly.
7. Remove the cheesecake from the oven and let it cool completely in the tin.
8. While the cheesecake is cooling, prepare the balsamic roast strawberries. In a large bowl, toss the strawberries with apple syrup, brown sugar, and balsamic vinegar until well coated.
9. Spread the strawberries on a baking tray lined with parchment paper and roast in the oven at 180°C for 20-25 minutes, or until the strawberries are soft and caramelised.
10. Serve the burnt Basque cheesecake with a generous spoonful of balsamic roast strawberries on top. Enjoy!
