Raspberry Vanilla Basque Cheesecake
Basque cheesecake! This is one of our favorite ways to eat cheesecake! It’s baked at a really high heat creating the beautiful burnt top and deep cracks. The imperfections are what make it so beautiful! Sweet raspberry jam swirled into the top makes for a perfect way to say I love you this Valentine’s day!
Raspberry Jam
- 1 pint fresh raspberries
- 1/2 cup sugar
- 1/2 lemon juiced
Basque Cheesecake
- 1 1/2 lbs. cream cheese, room temperature
- 1 cup granulated sugar
- 6 eggs
- 1 3/4 cups heavy cream
- 1 tsp salt
- 2 tsp vanilla extract
- 1/3 cup all-purpose flour
Directions
Start by making the raspberry jam, in a small sauce pan combine together the raspberries, sugar and lemon juice. Place on medium heat, stirring occasionally, until the berries start to release all their juices. Then let it cook down until thickened and jam like, about 10 minutes. Remove from heat and using a fine mesh strainer strain out the seeds. Then set the jam aside to continue to cool.
Basque Cheesecake– Preheat the oven to 400 degrees.
Butter the inside of a spring form pan and then place two overlapping pieces of parchment into the pan pressing it into the sides. The edges won’t be perfect and that’s ok. Make sure the paper is about 2 inches above the pan. Then place it on a rimmed baking pan.
In a stand mixer with a whisk attachment add in the cream cheese and mix until smooth. Pour in the sugar and continue to mix making sure to scrape down the sides. Add the eggs one at a time, mixing for about 20 seconds between each one. With the mixer running carefully pour in the heavy cream, salt and vanilla. Continue to mix until it’s really smooth and silky. Sift in the flour and continue to mix until it’s light smooth. Pour the batter into the prepared pan. Then spoon the raspberry jam over the cheesecake and swirl it in.
Place in the oven to bake for about 60-65 minutes. Bake until it’s deep golden on top and still jiggly in the center. It will have risen in the oven but as it cools it will fall drastically, causing all the cracks. Let it cool completely then peel away the parchment and slice it up serving it at room temperature. Cover and chill in the fridge to store it.
