Go Back

Strawberry Basque Cheesecake

Strawberry basque cheesecake with a rustic cracked-top and charred edges, baked until deeply golden while the center still jiggles slightly. Finished with a quick honey-balsamic strawberry topping for a fresh, bright contrast.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
resting 30 minutes
Total Time 1 hour 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Spanish-Fusion
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Cream cheese
  • 32 oz cream cheese Use room-temperature for a smooth batter.
Sweetener
  • 1 cup granulated sugar
Eggs
  • 5 eggs
Cream
  • 0.5 cup heavy cream
Flavoring
  • 1 tsp vanilla extract
Flour
  • 0.25 cup all-purpose flour Measured as 1/4 cup.
Strawberries topping
  • 1 cup fresh strawberries, sliced Slice fresh strawberries for topping.
Honey
  • 3 tbsp honey
Balsamic vinegar
  • 1 tbsp balsamic vinegar
Fresh mint
  • 1 fresh mint for garnish Use leaves for garnish.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 400°F. Line an 8x8 inch baking dish (or a 9-inch round) with parchment paper, letting the edges hang over the sides.
Make the cheesecake batter
  1. Beat the cream cheese and granulated sugar until smooth and combined. Add eggs one at a time, beating on low speed after each addition.
  2. Stir in the heavy cream, vanilla extract, and all-purpose flour until just combined. Avoid overmixing once flour is added.
Bake
  1. Pour the batter into the prepared baking dish. Bake for 45–50 minutes at 400°F until the top is deeply golden brown and the center still jiggles slightly.
  2. Cool the cheesecake completely at room temperature. This cooling step helps set the cracked top before chilling.
Chill and top
  1. Refrigerate the cooled cheesecake for at least 30 minutes. Keep it chilled so the rustic texture slices cleanly.
  2. Toss the sliced fresh strawberries with honey and balsamic vinegar until glossy. Top the cheesecake just before serving so the fruit stays bright.
  3. Garnish with fresh mint before serving. Serve with the berries scattered over the cracked top.

Notes

For the signature basque crack, don’t chase a fully set center—remove the cheesecake when the middle still jiggles slightly and the top is deeply golden. Refrigerate leftovers in a sealed container for up to 4 days; freeze is not recommended due to texture changes. For a lighter option, swap heavy cream for half-and-half, noting the cheesecake may be slightly softer.