Summer burnt cheesecake

A creamy and light filling,with a toasty top,loaded with juicy blueberries and canned apricots makes this cheesecake even better than the classic one.


This recipe is a cross between a New York cheesecake and a basque burnt cheesecake with a deliciously creamy and light interior.It's packed full of flavor,with a perfect mixture of sweet and tartness.The combination of toasty top and fruit elevates the flavor and make this cheesecake an irresistible baked treat,as if the original wasn't great enough!
The recipe is very versatile and you can use just about any fresh fruit or canned ones and will taste wonderful.
While basque version is baked at high temperature to get the caramelized top,this one is baked at low temperature for a longer time but isn't dry at all.Trust me,i would never give you a dry and over crumbly cheesecake!Also,the baking time may vary,depending on your oven.The cheesecake is done if the center jiggles slightly,is puffed up and deeply brown on top.It's not the most elegant cheesecake you've seen but it's a delicious one.All those imperfections make part of its charme!

Prep Time: 15 Minutes 
Cooking Time:65-75 Minutes
Yield:6-8 portions

INGREDIENTS

Crust:

• 140g graham crackers
• 60g unsalted butter,melted

Filling:

• 900g full-fat Philadelphia cheese,drained
• 4large eggs + 1egg yolk
• 200g caster sugar
• 300ml heavy cream(30% fat content)
• 30g all-purpose flour
• 2 tsp good quality vanilla extract
• 410g(220g) can of apricots halves or peaches,drained well
• 150g blueberries fresh or frozen

DIRECTIONS

Crust:

• Butter bottom and sides of a 21cm springform pan then line bottom with parchment paper.
• Place salted crackers in a food processor and blend until finely ground.
• Add melted butter and pulse for a few seconds until dough comes together.
• Make sure to get all the crumbs well coated then spread the crumb evenly over the bottom of the pan and press firmly to smooth.Chill until needed.

Filling:

• Preheat oven to 200ºC/400ºF (convection/fan forced mode)
• Spread apricots cut side down on a paper towel to absorb excess moisture.Reserve half of them for garnish and cut the remaining ones into cubes.Set aside for later use.
• In a large bowl,whisk cream cheese,sugar and flour on high until smooth and free of lamps,about 2 minutes.Scrape down the bowl.
• Add eggs,one at time beating on medium just until combined and scraping down the sides of bowl between additions.
• Add the cream and mix on low speed just until incorporated.
• Stir in vanilla extract.
• Fold in cubed apricots and 1/3 of blueberries.
• Lower your oven temperature to 170ºC/ 338ºF (convection/fan forced mode)

• Pour batter into prepared pan,distribute the remaining blueberries and halved apricots evenly on top of the mixture and bake on the middle rack of the oven for 65-75 minutes until puffed,deeply brown on top and a little wobbly in the center.
• It will crack and puff up,then collapse as it cools but that's ok!
• Allow to cool completely before removing from the pan.
• Dust with icing sugar,slice and serve at room temperature.
• Store leftovers in the fridge for up to 3 days.

That's all, folks!

Enjoy!

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If you make this recipe,please let me know how it turned out!
Post your version on  instagram,tag @lady.j.bakes or leave me a comment below!