Basque Cheesecake with Fruit Topping

Ingredients

6 large Ohio eggs

2 lbs softened cream cheese

1 1/2 cups sugar

Zest of one lemon

2 cups heavy cream

1 tsp kosher salt

1 tsp vanilla extract

1/3 cup all-purpose flour

1 1/2 cups red raspberries

1 1/2 cups diced strawberries

1/3 cup raspberry or strawberry jelly

Pinch of salt

Directions

Preheat oven to 400 degrees.
Butter one 10-inch Springform pan. Line two sheets of parchment paper (16” x 12”) on top of the butter. The parchment paper should come above the sides of the pan. Place the lined Springform pan on a rimmed baking sheet.
Combine sugar and lemon zest in a bowl and mix well. Add to cream cheese in a mixer bowl. (Note: the best results come from using a paddle attachment on a stand mixer at low speed!) Beat and scrape down the sides of the bowl for approximately two minutes or until smooth and no lumps remain.
Add eggs to mixture one egg at a time, using medium speed to incorporate each egg. Scrape the sides of the bowl before adding the cream, salt and vanilla. Mix at medium-low speed until combined.
With the mixer turned off, sift the flour over the mixture. Beat at low speed until completely incorporated. Continue to beat and scrape sides of bowl until the mixture is very smooth.
Pour batter into lined pan and bake for approximately 60 minutes or until the cheesecake is dark golden brown and still jiggly in the center.
Cool slightly and then unmold. As the cheesecake cools, it will fall. Cool completely before peeling the parchment from the cheesecake. Serve at room temperature.
If making ahead, chill cheesecake for storage, but return to room temperature several hours before serving.
To make the fruit topping: In a small saucepan, melt the jelly over low heat until just melted. Combine raspberries and strawberries in a bowl and gently toss them with the melted jelly and a pinch of salt. Pour over cheesecake and serve or cover and refrigerate until ready to serve.

Basque Cheesecake with Fruit Topping

Ingredients

Directions

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