Basque burnt cheesecake with berry coulis

• 680g cream cheese, room temperature
• 240 ml (200g) granulated sugar
• 3 large eggs, room temperature
• 350ml heavy cream
• 5 ml vanilla extract
• 1 ml salt
• 45 ml all-purpose flour
• 240 ml frozen mixed berries (for coulis)
• 30 ml sugar (for coulis)
• 15 ml lemon juice (for coulis)
• Whipped cream for serving

1. Preheat your oven to 400°F (200°C) and line a 9-inch springform pan with two sheets of overlapping parchment paper, ensuring it extends at least 2 inches above the rim.
2. In a large bowl, beat the cream cheese and 1 cup of sugar until smooth and creamy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the heavy cream, vanilla extract, and salt.
5. Sift the flour over the batter and gently fold it in until just combined.
6. Pour the batter into the prepared pan and bake for 45-50 minutes until the top is deeply browned (almost burnt) and the center still has a slight jiggle.
7. Let the cheesecake cool completely in the pan before refrigerating for at least 4 hours.
8. For the coulis, simmer berries, 2 tbsp sugar, and lemon juice in a small saucepan over medium heat for 10 minutes. Strain through a fine-mesh sieve and let cool.
9. Slice and serve with a drizzle of berry coulis and a dollop of whipped cream.

Serve chilled or at room temperature with a generous side of chantilly cream and extra berry sauce. Pairs beautifully with a dessert wine or a strong espresso.