Main Course
Burnt Basque Cheesecake with Balsamic Roast Irish Strawberries
Ingredients
- 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
Method
Method
- 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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