F&W Pairing - Basque Cheesecake
The hottest dessert of the year - Basque Cheesecake
This burnt cheesecake originated at La Viña - a restaurant in San Sebastián, Spain.
Just 5 ingredients are needed to create this creamy & soft cheesecake with a burnt caramelised top, which has just the right level of sweetness.
Traditional Basque style would be pairing with a glass of Pedro Ximénez Sherry
But a good dessert wine is also a reliable choice for this cheesecake
I recommend our German Rieslaner Auslese and late harvest Sauvignon Blanc
Rieslaner is a breed cross of Silvaner and Riesling grape;
The perfectly ripe Rieslaner makes this wine very luscious and concentrated
Sweet Sauvignon Blanc is the wine you don't come across too often;
The sweetness and acidity artfully interact on the palate, a wine for pioneers!
Ellermann Spiegel Rieslaner Auslese ($200)
Oliver Zeter – Sweetheart Sauvignon Blanc ($180)
Serve the cheesecake with whipped cream and cherry or berry (raspberry / strawberry)
This off-dry Rosé from Karl May would raise this dessert to another level
Karl May Rosé Off-dry ($130)
INGREDIENTS (Serve 4 - 6)
250g cream cheese
3 eggs (2 whole eggs, 1 egg yolk)
160ml heavy cream or whipping cream
5g cake flour
HOW TO MAKE THIS RECIPE
1. Preheat oven to 220°C for at least 20 minutes. Line a 15 - 18cm cake pan with a large piece of parchment paper. Make sure the parchment is large enough to be creased to fit in pan, and still have at least 2" overhang on all sides.
2. Beat cream cheese and sugar with a whisk / hand mixer until very smooth, creamy and sugar has dissolved. Add 1 egg yolk; whisk to combine. Whisk in remaining eggs one at a time until fully mixed and smooth. Scrape down side of the bowl, pour in heavy cream and mix. Sift flour into the batter, mix until smooth and no lumps. Keep scraping down side of the bowl so everything is well combined. OR Blend all ingredients in a blender / food processor until the batter is smooth and thick.
3. Pour the batter into the prepared pan and tap the pan to burst any excess air bubbles.
4. Bake in the preheated oven until puffed, well browned on top and still jiggle in the centre, 25 - 30 minutes.
5. There are several ways to enjoy this cheesecake
Serve freshly baked and warm - cool at room temperature slightly and you would get a runny cheesecake.
Let the cheesecake cool to room temperature and serve - the cheesecake would be slightly gooey at the centre
Let the cheesecake cool to room temperature, cover and chill in the fridge for at least 5 hours before serving - the cheesecake would be firmer.
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