BASQUE in cheesecake glory
Here’s a recipe guaranteed to raise your baking game
UP YOUR BAKING GAME with desserts that start simple through to adventure bakes, from a MasterChef dessert king and the founder of KOI dessert bars with over 700k followers.
Got a sweet tooth or someone to impress? Level up your dessert game with tried-and-tested recipes from modern-day MasterChef legend Reynold Poernomo. Perfect your butter cake, curd tart or creme caramel with Level 1. These are all the crowd pleasers and perfectly simple desserts for beginners or aficionados, each with a “Reynold twist”, like pavlova flavour pairings or a honey glaze for your cheesecake.
BURNT HONEY BASQUE CHEESECAKE
I absolutely love Basque cheesecake, although I had no idea what it was before the 2020 Basque cheesecake trend. In 2019, I went to Copenhagen to do a quick stagiaire at Alchemist 2.0. During my time there, I visited Hart Bageri and ordered a fat slice of cheesecake. Wow! It was insanely delicious, with an incredible, almost mousse-like texture. Little did I know, it was the Basque cheesecake but done differently. Since then, I’ve obsessed about this particular cheesecake that I’d never heard of, and I’ve failed many times in trying to recreate it. Finally, Chelia Dinata, who I helped start up ByCcino Cookies (in Bali), expanded her range, obsessed and experimented on countless Basque cheesecakes until she perfected it. So a very BIG thank you to her for sharing this wonderful recipe, which I’ve added my touches to.
430g cream cheese, softened 100g white (granulated) sugar 3 eggs
15g plain (all-purpose) flour 270ml thickened (whipping) cream 15ml lemon juice
Seeds of 1 vanilla bean
Burnt honey glaze
150 g (51⁄2 oz) honey 50 ml (13⁄4 fl oz) water
Preheat the oven to 200C. Line an 18cm spring-form cake tin with baking paper (I just get a big piece and punch it in to fit the tin).
Put the cream cheese and sugar in a mixer fitted with the paddle attachment and mix on medium speed for 5 minutes. Add the eggs, one at a time, and mix until well combined. Add the flour and mix for a further 3 minutes.
Slowly add the cream, lemon juice and vanilla seeds and mix until smooth and creamy, scraping down the side of the bowl to ensure there are no lumps.
Pour the cheesecake mixture into the tin. Bake for 25–27 minutes – the centre should still be wobbly. Allow the cheesecake to cool to room temperature, then place in the fridge.
For the burnt honey glaze, put the honey in a small saucepan and cook over medium heat until the edges begin to caramelise and burn a little. Cook, stirring occasionally, until the honey has turned a deep amber, then slowly whisk in the water. (Be careful not to add the water too quickly as it will bubble and spit.) Bring the mixture to a simmer, then turn off the heat and set aside to cool to 35–40°C.
Evenly brush the cooled honey glaze over the dark surface of the cheesecake. Remove the cheesecake from the tin and serve chilled.
Note: If the honey glaze is rock hard once it’s cooled, dilute it with some water. It should have the consistency of liquid glucose – if it’s too firm to brush over the cheesecake, heat it in the microwave for 8–10 seconds to loosen.