Strawberry Apricot Basque Cheesecake

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

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.

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.