Eggs

Yield – 5-6 servings

Type - Sweet

Function Used – Top & Bottom heat

Temperature- 210 degree Celsius

Time – 25 – 30 minutes

Tray Level – 3

Ingredients

Cheesecake Base

• 500 g full-fat cream cheese

• 180 g caster sugar

• 3 large eggs

• 250 ml heavy cream (35% fat)

• 12 g all-purpose flour

• 1 tsp vanilla extract

• Pinch sea salt

Sage Infusion

• 6–8 fresh sage leaves

• 100 ml portion of the cream (from above)

Berry Component

• 150 g mixed berries (raspberry, blueberry, blackberry)

• 1–2 tbsp sugar

• 1 tsp lemon juice

• Optional: ½ tsp cornstarch slurry (for light thickening)

Procedure

1. Warm 100 ml cream gently (do not boil). Add torn sage leaves; steep 10–15 minutes. Strain, cool fully before use.

2. Cook berries, sugar & lemon on low heat until just softened. Maintain texture—avoid over-reduction. Cool completely.

3. Beat cream cheese + sugar until smooth (no aeration). Add eggs one at a time. Incorporate remaining cream + infused cream. Fold in flour, salt, vanilla. Optional: marble berry compote into batter lightly.

4. Bake (Signature Basque Technique) - Line pan with parchment (allow overhang, rustic edges). Pour batter. Bake at 210°C for 25–30 minutes. Surface should be deeply caramelized, Centre visibly jiggly. Target internal temperature: ~68–70°C.

5. Cool at room temperature 2–3 hours. Chill minimum 4 hours for clean slicing (or serve slightly warm for custard core).