Recipes

Burnt Basque Cheesecake with Black Sesame Swirl and Black Cocoa Caramel Sauce

By Jason Skrobar

Published: 

Burnt Basque Cheesecake
Serves
10-12

Ingredients

For the Cheesecake

  • 750g cream cheese (3 x 250g bricks), room temperature
  • 1 cup + 2 tbsp granulated sugar
  • 5 large eggs, room temperature
  • 1 ⅔ cups 35% cream
  • 1 tbsp vanilla extract (or paste if you have it)
  • 1 ½ tbsp all-purpose flour
  • ½ tsp kosher salt

For the Black Sesame Swirl

  • ⅓ cup black sesame paste (store-bought) or
⅓ cup toasted black sesame seeds blended with 1 tbsp honey and 1 tbsp neutral oil until smooth

For the Black Cocoa Caramel Sauce

  • 1 cup granulated sugar
  • ¼ cup water
  • ¾ cup heavy cream, warmed
  • 2 tbsp unsalted butter
  • 2 tbsp black cocoa powder
  • Pinch of kosher salt

Directions

  1. Heat the oven to 425°F and line a 9-inch springform pan with one large sheet of parchment paper, pressing it into the base and up the sides; the paper should extend above the rim for those signature Basque-style folds. In a large bowl or stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until completely smooth. Add the eggs one at a time, mixing well after each. Pour in the cream and vanilla and mix again. Sift in the flour and salt and mix just until combined. Pour the batter into the prepared pan. Dollop the black sesame paste over the surface in a few spoonfuls, then use the tip of a butter knife or skewer to gently swirl it into the batter to create a pattern, but don’t overmix!
  2. Bake for 50–60 minutes, until the top is browned (almost burnt in places), the centre is still slightly wobbly, and the edges are set. Remove from the oven and let it cool completely in the pan, then chill in the fridge for at least 4 hours or overnight.
  3. To make the caramel, add the sugar and water to a saucepan over medium heat. Cook without stirring until the sugar dissolves, then turns a deep amber. Carefully pour in the warm cream (it will bubble, don’t worry, it’s supposed to do this!), whisking constantly until smooth. Remove from the heat, whisk in the butter, black cocoa powder and salt until glossy. Let cool to room temperature.
  4. Once the cheesecake is chilled and set, release it from the pan and peel back the parchment. Spoon the black cocoa caramel sauce over the top, letting it drip into the cracks. Slice and enjoy!

Storage: This cheesecake keeps well covered in the fridge for up to 4 days. The caramel can be stored separately in an airtight container or mason jar, and spooned over just before serving.