Burnt Basque Cheesecake with Raspberry Coulis and Dark Chocolate Sauce
Burnt Basque Cheesecake with Raspberry Coulis and Dark Chocolate Sauce
Ingredients
For the Burnt Basque Cheesecake
- 400 g cottage cheese, Arla Natural, 50g protein
- 1 vanilla bean, split and scraped
- 5 large eggs
- 250 ml heavy cream
- 150 g granulated sugar
- 2 tablespoons all-purpose flour
For the Raspberry Coulis
- 250 g frozen raspberries
- 2 tablespoons granulated sugar, or to taste
- 1 lime, juiced
- 2 tablespoons water
For the Dark Chocolate Sauce
- 100 g dark chocolate, broken into pieces
- 100 ml heavy cream
Instructions
- 1
Preheat your oven to 200°C (390°F). Line a 20-23 cm (8-9 inch) springform pan with two sheets of baking paper, crumpling them first to make them pliable, then pressing them into the pan so they extend well above the rim.
⏱️ 5 min•🌡️ 200
- 2
Transfer the cottage cheese from its tubs into a food processor. Split the vanilla bean pod, scrape out the seeds, and add them to the cottage cheese. Blend until completely smooth and creamy, ensuring no lumps remain.
⏱️ 5 min
- 3
Pour the smooth cottage cheese mixture into a large metal mixing bowl. Crack the 5 eggs directly into the bowl. Add the heavy cream and granulated sugar.
⏱️ 3 min
- 4
Whisk all the ingredients together thoroughly until well combined. Add the all-purpose flour and whisk again until the batter is completely smooth and uniform in consistency.
⏱️ 4 min
- 5
Place a fine-mesh sieve over the prepared springform pan. Pour the cheesecake batter through the sieve into the pan to ensure a silky smooth texture, pressing any solids through with a spatula if necessary.
⏱️ 3 min
- 6
Gently tap the pan on the counter a few times to release any air bubbles from the batter. Place the cheesecake into the preheated oven.
⏱️ 1 min
- 7
Bake for 35-40 minutes, or until the top is deeply burnt and the center is still jiggly but set around the edges. The cheesecake will puff up significantly during baking.
⏱️ 40 min•🌡️ 200
- 8
While the cheesecake bakes, prepare the raspberry coulis. In a saucepan, combine the frozen raspberries, granulated sugar, lime juice, and water. Cover with a lid and bring to a boil over medium heat.
⏱️ 5 min
- 9
Once boiling, remove the lid and reduce heat to low. Simmer for 5-7 minutes, stirring occasionally, until the raspberries have broken down and the sauce has thickened slightly.
⏱️ 7 min
- 10
Place a fine-mesh sieve over a clean metal bowl. Pour the cooked raspberry mixture into the sieve and press the solids with a spatula or spoon to extract all the liquid, creating a smooth coulis. Discard the seeds. Set aside to cool.
⏱️ 5 min
- 11
For the dark chocolate sauce, place the broken dark chocolate pieces into a metal bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate.
⏱️ 3 min
- 12
Let stand for 1-2 minutes, then whisk until the chocolate is fully melted and the sauce is smooth and glossy. Set aside.
⏱️ 2 min
- 13
Once baked, remove the cheesecake from the oven and let it cool completely at room temperature for at least 1 hour, then refrigerate for at least 1 hour to firm up. The cheesecake will deflate as it cools.
⏱️ 120 min
- 14
Carefully remove the cheesecake from the springform pan, peeling back the baking paper. Place the cheesecake on a cutting board and slice into portions.
⏱️ 2 min
- 15
Place a slice of cheesecake onto a serving plate. Generously drizzle the dark chocolate sauce over the cheesecake slice, then pour the raspberry coulis over the chocolate sauce. Serve and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Burnt Basque Cheesecake with Raspberry Coulis and Dark Chocolate Sauce
For the Burnt Basque Cheesecake
- 400 g cottage cheese, Arla Natural, 50g protein
- 1 vanilla bean, split and scraped
- 5 large eggs
- 250 ml heavy cream
- 150 g granulated sugar
- 2 tablespoons all-purpose flour
For the Raspberry Coulis
- 250 g frozen raspberries
- 2 tablespoons granulated sugar, or to taste
- 1 lime, juiced
- 2 tablespoons water
For the Dark Chocolate Sauce
- 100 g dark chocolate, broken into pieces
- 100 ml heavy cream
Instructions
- 1
Preheat your oven to 200°C (390°F). Line a 20-23 cm (8-9 inch) springform pan with two sheets of baking paper, crumpling them first to make them pliable, then pressing them into the pan so they extend well above the rim.
⏱️ 5 min•🌡️ 200 - 2
Transfer the cottage cheese from its tubs into a food processor. Split the vanilla bean pod, scrape out the seeds, and add them to the cottage cheese. Blend until completely smooth and creamy, ensuring no lumps remain.
⏱️ 5 min - 3
Pour the smooth cottage cheese mixture into a large metal mixing bowl. Crack the 5 eggs directly into the bowl. Add the heavy cream and granulated sugar.
⏱️ 3 min - 4
Whisk all the ingredients together thoroughly until well combined. Add the all-purpose flour and whisk again until the batter is completely smooth and uniform in consistency.
⏱️ 4 min - 5
Place a fine-mesh sieve over the prepared springform pan. Pour the cheesecake batter through the sieve into the pan to ensure a silky smooth texture, pressing any solids through with a spatula if necessary.
⏱️ 3 min - 6
Gently tap the pan on the counter a few times to release any air bubbles from the batter. Place the cheesecake into the preheated oven.
⏱️ 1 min - 7
Bake for 35-40 minutes, or until the top is deeply burnt and the center is still jiggly but set around the edges. The cheesecake will puff up significantly during baking.
⏱️ 40 min•🌡️ 200 - 8
While the cheesecake bakes, prepare the raspberry coulis. In a saucepan, combine the frozen raspberries, granulated sugar, lime juice, and water. Cover with a lid and bring to a boil over medium heat.
⏱️ 5 min - 9
Once boiling, remove the lid and reduce heat to low. Simmer for 5-7 minutes, stirring occasionally, until the raspberries have broken down and the sauce has thickened slightly.
⏱️ 7 min - 10
Place a fine-mesh sieve over a clean metal bowl. Pour the cooked raspberry mixture into the sieve and press the solids with a spatula or spoon to extract all the liquid, creating a smooth coulis. Discard the seeds. Set aside to cool.
⏱️ 5 min - 11
For the dark chocolate sauce, place the broken dark chocolate pieces into a metal bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate.
⏱️ 3 min - 12
Let stand for 1-2 minutes, then whisk until the chocolate is fully melted and the sauce is smooth and glossy. Set aside.
⏱️ 2 min - 13
Once baked, remove the cheesecake from the oven and let it cool completely at room temperature for at least 1 hour, then refrigerate for at least 1 hour to firm up. The cheesecake will deflate as it cools.
⏱️ 120 min - 14
Carefully remove the cheesecake from the springform pan, peeling back the baking paper. Place the cheesecake on a cutting board and slice into portions.
⏱️ 2 min - 15
Place a slice of cheesecake onto a serving plate. Generously drizzle the dark chocolate sauce over the cheesecake slice, then pour the raspberry coulis over the chocolate sauce. Serve and enjoy!
⏱️ 2 min