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Strawberry Basque Cheesecake

Strawberry basque cheesecake with a rustic cracked-top and charred edges, baked until deeply golden with a lightly jiggly center. Finished with honey-balsamic strawberries and fresh mint for a vivid, fresh topping.
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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
  • 32 oz cream cheese room temperature
granulated sugar
  • 1 cup granulated sugar
eggs
  • 5 eggs
heavy cream
  • 0.5 cup heavy cream
vanilla extract
  • 1 tsp vanilla extract
all-purpose flour
  • 0.25 cup all-purpose flour
fresh strawberries
  • 1 cup fresh strawberries sliced
honey
  • 3 tbsp honey
balsamic vinegar
  • 1 tbsp balsamic vinegar
fresh mint
  • 1 fresh mint for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 400°F, and line an 8x8 inch baking dish or 9-inch round baking dish with parchment paper that overhangs the sides.
  2. Beat cream cheese and granulated sugar until smooth and combined, then add eggs one at a time beating on low speed.
  3. Stir in heavy cream, vanilla extract, and all-purpose flour until just combined, stopping as soon as no dry flour remains.
  4. Pour the batter into the prepared baking dish and bake at 400°F for 45-50 minutes until the top is deeply golden brown and the center still jiggles slightly.
Cool and top
  1. Cool the cheesecake completely at room temperature to prevent the topping from melting.
  2. Refrigerate the cheesecake for at least 30 minutes so the center sets while keeping a tender, custardy texture.
  3. Toss fresh strawberries with honey and balsamic vinegar until glossy and evenly coated.
  4. Top the chilled cheesecake just before serving with the strawberry mixture, then garnish with fresh mint.

Notes

For the signature Basque cracked top, avoid over-mixing after the flour is added—stop once the batter looks uniform. Store leftovers covered in the refrigerator up to 4 days; freeze the cheesecake without the strawberry topping for up to 2 months. For a lighter option, swap half the cream cheese for low-fat cream cheese to reduce calories while keeping the rustic bake.