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Strawberry Basque Cheesecake

Strawberry Basque cheesecake with a rustic cracked top and deeply golden, charred edges. Creamy, slightly jiggly center is baked at high heat, then topped with honey-balsamic strawberries for a fresh finish.
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Prep Time 15 minutes
Cook Time 50 minutes
Rest time 30 minutes
Total Time 1 hour 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Spanish-Fusion
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

cream cheese
  • 32 oz cream cheese Room temperature
  • 1 granulated sugar
eggs and dairy
  • 5 eggs
  • 0.5 cup heavy cream
  • 1 tsp vanilla extract
dry and fruit topping
  • 0.25 cup all-purpose flour
  • 1 cup fresh strawberries, sliced
  • 3 tbsp honey
  • 1 tbsp balsamic vinegar
  • 1 fresh mint for garnish

Equipment

  • 1 sheet pan

Method
 

Prepare and bake
  1. Preheat the oven to 400°F. Line an 8x8 inch baking dish or a 9-inch round baking dish with parchment paper, letting the edges hang over the sides.
  2. Beat the cream cheese and granulated sugar until smooth and combined. Keep mixing until no sugar lumps remain.
  3. Add the eggs one at a time, beating on low speed. Stop and scrape the sides between additions if needed.
  4. Stir in the heavy cream, vanilla extract, and all-purpose flour until just combined. Mix only until the batter looks uniform.
  5. Pour the batter into the prepared baking dish. Tap the dish lightly on the counter to settle the surface.
  6. Bake for 45-50 minutes at 400°F until the top is deeply golden brown and the center still jiggles slightly. Look for a rustic cracked surface and set edges while the middle wobbles.
Cool and top
  1. Cool the cheesecake completely. Let it come to room temperature before chilling.
  2. Refrigerate for at least 30 minutes. This helps the center firm up to a creamy slice.
  3. Toss the fresh strawberries with honey and balsamic vinegar. Stir until the berries are glossy and lightly syrupy.
  4. Top the cheesecake with the strawberry mixture just before serving. Finish with fresh mint for garnish.

Notes

Pro tip: for the signature basque look, don’t overbake—aim for a deeply golden top with a slight jiggle in the center. Refrigerate leftovers up to 4 days. Freezing is not recommended due to the strawberry topping texture. For a lighter option, use low-fat cream cheese in the same amounts, noting the texture may be slightly less rich.