Basque Cheesecake with Strawberry Compote
I don’t know who asked but I brought back the crust on basque cheesecake.
Ingredients
For the strawberry compote
For the crust
For the cheesecake
Directions
- 1
Mix all ingredients together and let the sugar dissolve.
- 2
Cook on medium heat for 10 minutes and take off flame.
- 3
Cool and refrigerate until needed.
- 4
Cut two strips of pastry measuring 2 inches by 10 inches each.
- 5
Cut out a 6 inch disc for the base of the pastry.
- 6
Refrigerate the dough until it’s firm.
- 7
Gently lay the 2x10 inch strips of dough on the inside of a 6 inch cake/mousse ring.
- 8
Cut off any excess but leave a slight overlap.
- 9
Stick the two strips of dough to each other using lightly wet fingers.
- 10
Lay the dough disc flat into the ring and gently press the sides of the disc and the strips together until stuck together.
- 11
Use any excess dough to patch your pastry if there are rips.
- 12
Poke the pastry all over using a fork.
- 13
Freeze for 2 hours.
- 14
Preheat your oven to 220°C.
- 15
Place your frozen pastry on a parchment or silpat lined tray.
- 16
Crumple a sheet of parchment and open it back up.
- 17
Line your pastry with parchment and fill up with uncooked beans or rice.
- 18
Bake the pastry for 25 minutes.
- 19
Remove the beans from the pastry shell and let pastry cool to room temperature.
- 20
Cream room-temperature cream cheese with a spatula until smooth.
- 21
Add sugar, eggs, flour, and cream, mixing the mixture between each ingredient.
- 22
Preheat oven to 210°C.
- 23
Pour batter into pastry shell and bake for 40 minutes.
- 24
If the top is not browned, turn on broil and cook for 1-2 minutes until the top is slightly burnt.
- 25
Leave the oven door slightly open to let the cheesecake cool for 1 hour.
- 26
Gently run a knife around the edges to unmold the cake.
- 27
Serve warm or refrigerate for at least 3 hours before serving.
Notes
For the strawberry compote: 1. Mix all ingredients together and let the sugar dissolve. 2. Cook on medium heat for 10 minutes and take off flame. 3. Cool and refrigerate until needed.
