Strawberry Balsamic Basque Cheesecake

Ingredients

Cheesecake

• 24 oz (680 g) cream cheese, softened
• ¾ cup (150 g) granulated sugar
• 3 large eggs, at room temperature
• ¾ cup heavy cream
• 1 tsp vanilla extract
• ¼ tsp fine salt
• 2 tbsp (16 g) all-purpose flour

Roasted strawberries

• 12 oz (340 g) strawberries, hulled and halved
• 2 tbsp granulated sugar
• 1 tbsp balsamic vinegar
• 1 tsp fresh lemon juice

Equipment

8-inch springform pan at least 3 inches deep, parchment, mixer, roasting dish, thermometer

Allergens and ingredient notes: Milk, egg, wheat; balsamic vinegar may contain sulfites.

Step by step

1. Heat the oven to 425°F (220°C), with a rack in the middle. Line the springform pan with two overlapping sheets of crumpled parchment, extending at least 2 inches above the rim. Put the pan on a baking sheet.
2. Beat cream cheese and the cheesecake sugar on low-medium speed until smooth, scraping the bowl. Beat in eggs one at a time. Mix in heavy cream, vanilla, and salt; sift in flour and mix briefly until smooth. Avoid whipping in lots of air.
3. Pour into the lined pan. Bake 50–60 minutes until the top is deep brown, the outer portion is set, and the center has a gentle unified wobble rather than liquid sloshing. Check that the center reaches 160°F (71°C); if the top darkens first, tent loosely with foil and continue baking.
4. Cool on a rack about 1½ hours, then refrigerate by the 2-hour mark. Chill at least 6 hours before unmolding. The cheesecake will sink as it cools. Lower the oven to 375°F (190°C) for the topping.
5. Toss strawberries with their separate sugar, balsamic vinegar, and lemon juice in a shallow roasting dish. Roast 18–22 minutes until softened and syrupy. Cool completely, then refrigerate separately.
6. Peel parchment away from the cold cheesecake. Slice into eight portions and divide the roasted strawberries and all their syrup over the slices just before serving.

The Devotti twist: Balsamic deepens the roasted berry flavor while the browned cheesecake top adds a lightly bitter edge.

Make ahead and storage

Keep cheesecake and strawberries covered in the refrigerator for up to 3 days. Refrigerate within 2 hours of cooking or serving.

Image: AI-generated recipe illustration; homemade results and presentation will vary.