Burnt Basque Cheesecake with Raspberry Coulis by Nachocookin

Ingredients

• 900g (2 lb) cream cheese, room temperature
• 300g (1.5 cup) cane sugar
• 6 large eggs
• 480ml (2 cup) heavy cream
• 50g (3.5 tbsp) unsalted butter, browned
• 40g (1/3 cup) all-purpose flour
• 1 tsp vanilla extract
• 1/4 tsp salt
• 250g (2 cup) fresh raspberries (for coulis)
• 1 tbsp lemon juice (for coulis)
• 50g (1/4 cup) cane sugar (for coulis)

Instructions

1. Brown the butter in a small saucepan over medium heat until fragrant and nutty, about 5 minutes; set aside to cool.
2. Beat the cream cheese and sugar in a large bowl until smooth and creamy, about 3-4 minutes.
3. Add the eggs one at a time, mixing well after each addition until fully incorporated.
4. Stir in the vanilla extract, salt, heavy cream, browned butter, and sifted flour, mixing until just combined.
5. Strain the batter through a fine-mesh sieve into a parchment-lined 9-inch springform pan to ensure a smooth texture.
6. Bake at 200°C (400°F) for 45 minutes until the top is deeply golden brown and the center remains slightly jiggly.
7. Remove from the oven and let the cheesecake rest at room temperature for at least 2 hours to set.
8. Prepare the coulis by simmering raspberries, lemon juice, and sugar in a saucepan for 7-8 minutes, then press through a sieve to remove seeds.