Basque Burnt Cheese Cake

Line cake tin with baking paper, baking paper should be 1 cm higher than the edges.

Put Cream Cheese (1 3/4 cups) in a microwave-safe bowl. Heat in the microwave every 10-15 seconds then take the cream cheese out and stir until it’s warm and soft.

Preheat the oven to steam bake at 240 degrees C (460 degrees F).

Mix soft cream cheese with Granulated Sugar (2/3 cup) until all sugar has dissolved. Add Eggs (3) 1 at a time to whisk gently until smooth but prevent creating air bubbles.

Put Cake Flour (7 tsp) in a small bowl with 1/3 of Thickened Cream (1 cup), and whisk until there are no lumps. Add remainder of thickened cream mix well.

Pour cream mixture through a strainer into the cream cheese mixture, add Vanilla Essence (to taste) and 1 tsp of Lemon Juice (1), and mix well. Pour the mixture into the lined cake tin and put it on shelf 2 (middle of the oven). Bake for 30 minutes.

Meanwhile, pour Water (1/3 cup) into a saucepan, then add Granulated Sugar (3/4 cup) and Fresh Strawberry (1 cup). Place over medium heat, and simmer for 20 minutes. Strain when cool and set aside.

Remove from the oven when the cake is wobbly with a dark color on top. Leave at room temperature until warm then refrigerate for at least 4 hours or until completely chilled.

When cheesecake is chilled, slice it into 8 pieces and garnish it with whipped cream and strawberry compote.