This Valentine’s Day, avoid the lines and crowds at restaurants and instead, treat your sweetie to something tasty at home. The specialty craft-brewer Goose Island is releasing a beer from their Sour Sisters line, available for a limited time in Toronto and at the LCBO Summerhill on February 8th while quantities last. The beer has notes of white pepper, strawberry and honey making it the perfect brew to enjoy with dessert. Teaming up with chef Hidde Zomer from Carbon Bar, here is a delicious Burnt Basque Cheesecake for you to try at home!
Photo credit: Evan Bergstra
BURNT BASQUE CHEESECAKE BY CHEF HIDDE ZOMER OF CARBON BAR
- 1 Kg cream cheese
- 1 ¾ cup white sugar
- 7 whole eggs
- 2 cups 35% cream reduced by 25% (total volume 1 ½ cups after reduction)
- ¼ cup A/P Flour
The cake can be baked a day in advance and stored in the fridge for one day. Make sure to remove the cake at least two hours before serving as it tastes best at room temperature.
- Preheat your oven to 425 F. Convection settings are not recommended.
- Grease the spring form or cake ring, and line with parchment paper, making sure that the paper comes at least three inches above the top of the spring form.
- Reduce the cream in a heavy saucepan on medium heat by 25%, stirring constantly with a whisk. Cool the cream on an ice bath.
- Set up the bowl of an electric stand mixer, with whisk attachment.
- One medium high-speed mix the cream cheese and sugar until smooth. About 4 to 5 minutes.
- Continue mixing, and add the eggs one at a time, making sure to scrape the sides of the bowl a few times between additions. Next pour the cooled heavy cream and continue mixing till all ingredients are well incorporated. Add the flour and mix for 15 more seconds.
- Place your prepared spring mold on a resting rack placed atop a baking sheet and pour the cheesecake batter into the spring mold. Place the tray in the center of the preheated oven. Pour 1 L of cold water slowly to the baking tray – the steam this created during baking prevents burning the bottom of the cake – while the top of the cake still bakes to golden brown. Bake the cake for about 50 minutes, or until the top starts to look caramelized and golden brown and the center just barely jiggles when tapping the cake on the side. Allow the cheesecake to cool completely before removing the spring mold or cake ring.
- Once the cake has cooled to room temperature you can divide the cake just before serving with a sharp long chef or bread knife. Make sure to clean the knife with a damp rag or cloth before bring the knife to the cake again, this will give the cake a cleaner look.
- 4 cups of fresh strawberries
- ¼ cup sugar
- ¼ cup of fresh orange juice
- Heat the orange juice and sugar in a sauce pan until the sugar dissolves, add the strawberries and continue to cook for about 10 minutes or till the strawberries starting to soften and almost break down and the sauce starts to thicken. Make sure to keep stirring every so often.
- Remove from the heat and place in airtight container or Mason jar. The compote will store for up to a week.