FOOD in cheesecake glory
Here’s a recipe guaranteed to raise your baking game
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BURNT HONEY BASQUE CHEESECAKE
Ingredients Cheesecake
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
Method
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
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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 spit.) Bring the mixture to a simmer, then turn off the heat and set aside to cool to 35–40C. 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, heat it in the microwave for 8-10 seconds.
Serves 4.