Look at this THING! I made it!
Remember when I made a basque cheesecake a couple of years ago? Well I’ve been wanting to expand on it and give it a big strawberry essence. A bit of basil vibes, something festive and creamy and gorgeous. And I have to say, I’m pretty excited about it.
We can’t even talk about how delicious it is though because I might cry. It’s so good!
So good!!
As far as technique, pretty straightforward. Strawberries get cooked down and pureed, then poured into a mixing bowl with eggs, softened cream cheese, some good vanilla and a can of condensed milk. But listen, it’s not sweetness overload! It’s wildly good. Tangy and delicate with a beautiful strawberry flavor throughout.
Elegant and lovely. I’ll never stop thinking about this.
I made a simple whipped cream for the top (Nat said it needed more sugar. of course.) and topped with fresh basil and a few reserved strawberries. It has a custardy vibe, with a brightness that just stuns. What a fun dessert for the 4th of July this weekend! Pro tip: make it on Friday and let it cool overnight, then wow everyone on Saturday. It’ll vanish in a flash. I’m sorry in advance.
SO GOOD. You must!
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Ingredients
- 16 oz strawberries, rinsed and cut into quarters (save a few quartered strawberries for garnish)
- 1 Tbs. Sugar
- Juice from half a lemon
- 2 softened bars of cream cheese
- 1 tbs vanilla
- 4 eggs
- 1 (14 oz) can condensed milk
- Whipped cream and fresh basil, for garnish
Instructions
- Preheat your oven to 400.
- Place the cut strawberries into a small saucepan. Add the sugar and lemon juice, and simmer on a medium high until the strawberries have released most of their liquids. Transfer the cooked strawberries to a small food processor and pulse until pureed, just a few seconds.
- In a large mixing bowl, add the eggs, then beat them with a hand mixer until slightly frothy. Add the cream cheese and vanilla, beating them again until smooth. Pour in the condensed milk and beat once again until cream and perfect. Add the pureed strawberries and beat it once more until pink. Pink!
- Take a 9 inch spring form pan and put a large piece of parchment paper in it, tucking it all into place. Pour the mix into the pan and transfer to a large baking sheet (just for ease). Bake for 45-55 minutes, until beautifully browned on top, with just the slightest wiggle. Let it cool for at least two hours (more if you have it!), then dollop with homemade whipped cream and the reserved strawberries and fresh basil. Slice and serve!
- Serves 8.
I’m obsessed with how dramatic it is. Look at her!
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