Chef Jake Kellie puts a local spin on this traditional basque dessert, with the addition of buffalo curd.

Words Jake Kellie | Photographs Aubrey Jonsson

Burnt Basque cheesecake

600g cream cheese
400g Kris Lloyd Artisan buffalo curd
Zest of 2 lemons
Zest of 2 oranges
300g caster sugar
6 whole eggs
500g double cream
pinch sea salt
40g flour

Preheat oven to 230C and line a 24cm springform pan with 2 sheets of baking paper (double lined).

Zest lemons and oranges into a small bowl and combine with sugar. Then, using an electric mixer on med-high, combine zested sugar with cream cheese and buffalo curd in a large bowl and blend until this has a smooth, creamy texture and sugar is completely dissolved.

With the mixer on medium speed, add eggs one at a time until combined and then slowly add cream, one third at a time. Lastly add salt and then sift in flour, stopping the electric mixer as soon as this is combined. Pour into double lined springform coming up 2” from the lip of your tin.

Bake for 25 minutes at 230 degrees. You need this intense heat so that the top burns slightly when baking.

 

This article first appeared in the September 2021 issue of SALIFE magazine.