Burnt Basque Cheesecake Aisling Larkin Ireland AM

Burnt Basque Cheesecake with Balsamic Roast Irish Strawberries

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aisling larkin cheesecake
burnt basque cheesecake
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 12


  • 600 g full-fat cream cheese at room temperature
  • 175 g caster sugar
  • 3 large eggs at room temperature
  • 300 mls 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



  • Preheat the oven to 200°C (180°C fan) and line a 9-inch springform cake tin with parchment paper.
  • In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
  • Add the eggs one at a time, mixing well after each addition.
  • Stir in the sour cream, salt, and cornflour until well combined.
  • Pour the cheesecake batter into the prepared cake tin and smooth the top with a spatula.
  • Bake the cheesecake for 50-60 minutes, or until the top is dark golden brown and the center is slightly jiggly.
  • Remove the cheesecake from the oven and let it cool completely in the tin.
  • 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.
  • 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.
  • Serve the burnt Basque cheesecake with a generous spoonful of balsamic roast strawberries on top. Enjoy!

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