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Strawberry Basque Cheesecake

Strawberry basque cheesecake with a rustic cracked-top and charred edges. Creamy center jiggle and a honey-balsamic strawberry topping make it a standout dessert.
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Prep Time 15 minutes
Cook Time 50 minutes
Rest 30 minutes
Total Time 1 hour 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Spanish-Fusion
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cream cheese base
  • 32 oz cream cheese Room temperature.
  • 1 cup granulated sugar
  • 5 eggs
  • 0.5 cup heavy cream
  • 1 tsp vanilla extract
  • 0.25 cup all-purpose flour
Strawberry topping
  • 1 cup fresh strawberries Sliced.
  • 3 tbsp honey
  • 1 tbsp balsamic vinegar
  • 1 fresh mint For garnish.

Equipment

  • 1 sheet pan

Method
 

Prep the pan and oven
  1. Preheat the oven to 400°F. Line an 8x8 inch or 9-inch round baking dish with parchment paper, letting the edges hang over the sides for easy lifting.
Make the cheesecake batter
  1. Beat the cream cheese and granulated sugar until smooth and combined. Add the eggs one at a time, beating on low speed each time.
  2. Stir in the heavy cream, vanilla extract, and all-purpose flour until just combined. Avoid overmixing so the center stays creamy.
Bake
  1. Pour the batter into the prepared baking dish. Bake for 45-50 minutes until the top is deeply golden brown and the center still jiggles slightly, indicating a set-yet-silky texture.
Cool and chill
  1. Cool the cheesecake completely at room temperature. Refrigerate for at least 30 minutes so the slices hold their shape.
Make topping and serve
  1. Toss the sliced strawberries with honey and balsamic vinegar. Top the chilled cheesecake just before serving so the fruit stays fresh and juicy.
  2. Garnish with fresh mint for a bright finish. Serve immediately after topping.

Notes

Pro tip: Use room-temperature cream cheese and mix just until smooth for the classic custardy, cracked-top texture. Refrigerate leftovers in an airtight container for up to 4 days; freeze the plain cheesecake (without topping) for up to 2 months, thaw in the fridge overnight. For a lighter option, replace the heavy cream with full-fat Greek yogurt in equal volume, but expect a slightly less rich set.