Get ready for a mouthwatering journey with this Burnt Basque Cheesecake and Raspberry Coulis recipe! I’ve converted the measurements to what’s commonly used in the USA and simplified the instructions for you:
For the Cheesecake:
- 2.2 lbs (about 35.2 oz) of cream cheese, at room temperature
- 2 cups of granulated sugar
- 7/8 cup (or 14 oz) of double cream
- 7 large eggs
- 1 ½ teaspoons of vanilla extract
- ¼ teaspoon of salt
- 0.35 oz of plain flour, sifted
For the Raspberry Coulis:
- 17.6 oz of fresh raspberries
- 2.6 oz of caster sugar
- 0.5 oz of lemon juice
- Zest of 1 lemon
- 1.0 oz of water
- Preheat your fan oven to 375°F (190°C). Grease a 9-inch springform cake pan and then line it with two crisscrossed pieces of baking paper so they extend beyond the edges of the pan.
- In a mixing bowl, add the cream cheese and granulated sugar. Mix at medium-low speed until it’s well combined and smooth, which should take about 2 minutes. Don’t forget to scrape down the sides of the bowl as needed.
- Add the eggs one at a time, pausing for 15 seconds in between each addition. Be sure to scrape down the sides when necessary.
- Reduce the speed to low and introduce the vanilla extract, double cream, and salt. Mix for an additional 30 seconds or until everything is just combined.
- Add the sifted plain flour and mix on low for 10 seconds, or until it’s just combined.
- Pour this magnificent mixture into your prepared baking pan and bake for 40 minutes. Then, increase the oven temperature to 410°F (210°C) and bake for another 10-15 minutes until the top is gorgeously dark and the center of the cheesecake still has a delightful wobble. (If you use a larger cake pan, the baking time will be less.)
- Let the cheesecake cool at room temperature for an hour, then transfer it to the fridge. Allow it to chill completely for at least 4 hours, or even better, overnight.
- For the Raspberry Coulis: In a medium saucepan, combine all the coulis ingredients. Using a wooden spoon, mash the raspberries and stir continuously until the raspberries break down and the liquid begins to boil. Let it simmer, still stirring, for 5 minutes. Then, strain out the seeds through a sieve and set the coulis aside to cool completely. Keep it in the refrigerator until you’re ready to serve. It’ll thicken as it cools.
- Take the cheesecake out of the fridge 1-2 hours before serving. Then, serve it up with that delectable raspberry coulis. Enjoy! 😋❤️
Welcome to Mariasskitchen.com! I’m Maria Tarrant, the proud owner and passionate curator of this website. As an avid lover of all things dessert, baking, and traveling, I’ve combined my passions to create a platform where I can share my culinary adventures and inspirations with you. From decadent cakes to scrumptious cookies, this website is a haven for dessert enthusiasts looking to explore the sweet side of life.
Join me on this delectable journey as I whip up mouthwatering recipes, offer baking tips and tricks, and take you along on my exciting travel escapades, discovering flavors from around the world. MariasSkitchen.com is a place where I pour my heart and soul into each post, hoping to ignite your own culinary passions and create unforgettable memories. So, grab a spoon, pack your bags, and let’s embark on this extraordinary adventure together!