Strawberry Apricot Basque Cheesecake

In her new cookbook. The Cottagecore Baking Book: 60 Whimsical Sweet & Savory Bakes, food blogger Kayla Lobermeier shares delicious and whimsical recipes designed to look at beautiful as they taste. “As the sweet scents of late spring and early summer blooms fill the air, there is nothing quite like delighting in the divine combination of juicy apricots and freshly picked strawberries,” Lobermeier writes in this recipe. “The pairing of these two summer fruits in a sweet compote is made even sweeter by serving it atop a creamy Basque cheesecake. This dessert hails from Spain and is lovingly crafted with a “burnt” top and rich, custard-like centre.”

Strawberry Apricot Basque Cheesecake

Kayla Lobermeier's recipe for burnt basque cheesecake with strawberries and apricots.

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Course Dessert, Snack

Cuisine French, spanish

Servings 1 10 inch (25 cm) cheesecake

Ingredients

  

Basque Cheesecake

• 1¾ lbs (670 g) cream cheese softened
• 8 oz (226 g) mascarpone softened
• 2 cups granulated sugar
• 7 large eggs
• 1 tbsp all-purpose flour
• ½ tsp kosher salt
• 1 tsp vanilla extract
• 1 cup heavy cream
• 1 tsp fresh lemon zest

Strawberry Apricot Compote

• 10 oz (283 g) fresh strawberries quartered
• 10 oz (283 g) fresh apricots peeled and sliced
• ⅓ cup granulated sugar
• 1 tbsp fresh lemon juice
• 1 tsp fresh lemon zest

Instructions

 

Basque Cheesecake

• Preheat the oven to 400°F (204°C). Place a 10-inch (25-cm) springform pan on a large baking sheet. Spray the pan with cooking spray, then line the pan with parchment paper so that it sticks up all the way around the edges of the pan. Set this aside while you prepare the cheesecake.
• In a large bowl, cream together the cream cheese, mascarpone, sugar and eggs, adding the eggs one at a time, waiting for each to become incorporated before adding the next, 6 to 8 minutes total. Whisk in the flour, salt, vanilla, heavy cream and lemon zest until the batter is consistent and smooth, 2 to 3 minutes.
• Pour the batter into the prepared pan and place the pan and baking sheet into the fridge for about 30 minutes. After chilling, bake the cheesecake for 45 to 50 minutes, or until the top is generously browned and the center is jiggly like Jell-O. Bring the cheesecake onto the counter to cool for about 1 hour, then refrigerate the cake for 8 to 10 hours or overnight.

Strawberry Apricot Compote

• To make the Strawberry Apricot Compote, bring the strawberries, apricots, sugar, lemon juice and lemon zest to a boil over the stove in a medium-sized saucepan. Lower the heat to a simmer and cook the compote until the fruit begins to break down and the sauce thickens slightly, about 10 minutes. Set the compote aside to cool slightly before pouring it over the cheesecake.
• When the cheesecake has chilled, remove it from the pan. Remove the springform pan’s sides and gently unwrap the parchment from the sides of the cheesecake. It is okay if it is irregularly shaped – that is the charm of the cake! Serve the cake sliced with a heavy scoop of Strawberry Apricot Compote.
• To store the cheesecake, cover with plastic wrap or place in airtight container and keep in the refrigerator for up to 5 days.

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Reprinted with permission from The Cottagecore Baking Book by Kayla Lobermeier. Page Street Publishing Co. 2024.