Go Back

Strawberry Rhubarb Basque Cheesecake

Print Recipe
A summery cheesecake that mixes together easily in one bowl.
Course Dessert
Keyword cheesecake, rhubarb, strawberry
Cook Time 1 hour

Equipment

  • 1 12" springform pan
  • parchment paper

Ingredients

  • 1.5 lbs cream cheese room temp
  • 1 cup sugar
  • 1 cup strawberry rhubarb jam
  • 2 cups heavy cream
  • 6 eggs
  • 1 tsp salt
  • 1/3 cup all-purpose flour

Instructions

  • Add cream cheese and sugar to a stand mixer and beat with the whisk or paddle attachment until smooth. Stop and wipe down the bowl and beaters as necessary.
  • While this is mixing together, line the springform pan with parchment paper to cover the entirety of the bottom and the sides. Some may protrude over the top of the pan, but that's ok! If you don't like the look, trim the top. The folds in the parchment will give the cheesecake extra texture on its caramelized sides.
  • Add jam to mixer and continue mixing. Stop and wipe down the bowl and beaters as necessary.
  • While mixer is still on, add eggs one at a time. Wait until each egg is fully incorporated before adding the next. Stop and wipe down the bowl and beaters as necessary.
  • Mix salt into heavy cream and pour into the mixer. Stop and wipe down the bowl and beaters as necessary.
  • Add flour and only mix about 10 seconds.
  • Turn off mixing, and gently mix about 5-10 additional stirs until flour is completely mixed.
  • Pour batter into parchment lined springform pan, tent with foil, and bake at 400F for ~40 minutes. Bake uncovered additional ~20 minutes until browned on top.
  • Remove from oven after 60 minutes. Cheesecake will have risen and look very jiggly. It will set as it cools, deflating in the center.
  • Allow to come to room temp before removing from springform pan and serving.