Burnt butter Basque cheesecake with Aperol sauce
Thanks to Spain, it’s literally okay to burn the shiza out of your cheesecake. Also, this bounty of yum comes with a sauce spiked with one of my favourite alcohols, Aperol. It’s a no-brainer. Cook me! Serves 12
100g unsalted butter, chopped
750g cream cheese, brought to room temperature
250g mascarpone
1½ cups (330g) caster sugar
1½ tablespoon vanilla bean paste
5 eggs
1 cup (250ml) cream
¼ cup (35g) plain gluten-free flour, sifted
2 cups (300g) frozen raspberries
½ cup (125ml) maple syrup
Finely grated zest and juice of 1 lemon
2 tablespoons Aperol (optional)
1 Preheat the oven to 200°C fan-forced. Grease and line the base and sides of a 23cm round springform cake pan with baking paper. Make sure
