“In 2019, I went to Copenhagen to do a quick stagiaire at Alchemist 2.0. During my time there, I visited Hart Bageri and ordered a slice of cheesecake. Wow! It was insanely delicious, with an incredible, almost mousse-like texture. Chelia Dinata, who I helped start up Byccino Cookies in Bali, expanded her range, obsessed and experimented on countless Basque cheesecakes until she perfected it. So a very BIG thank you to her for sharing this wonderful recipe, which I’ve added my touches to.” Reynold Poernomo
- Serves8
- Cook time30 minutes
- Prep time15 minutes
Ingredients
- 430g cream cheese, softened
- 100g caster sugar
- 3 Coles Australian Free Range Eggs
- 15g plain flour
- 270ml thickened cream
- 15ml lemon juice
- 1 vanilla bean pod, split, scraped
Burnt honey glaze
- 150g honey
- 50ml water
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Method
Step 1
Preheat oven to 200°C. Grease an 18cm (base measurement) round springform cake pan and line with baking paper. Use an electric mixer to beat the cream cheese and sugar in a large bowl on medium speed for 5 mins. Add the eggs, 1 at a time, beating after each addition until well combined. Add the flour and beat for 3 mins.Step 2
Slowly add the cream, lemon juice and vanilla seeds to the flour mixture and beat until smooth and creamy, scraping down the side of the bowl to ensure there are no lumps.Step 3
Pour the cream mixture into the prepared pan. Place on a baking tray. Bake for 25-27 mins or until almost set but the centre still wobbles. Set aside to cool completely. Place in the fridge for 2 hours to chill.Step 4
Place the honey in a small saucepan over medium heat. Cook until the edges begin to caramelise and burn a little. Cook, stirring occasionally, until the honey turns deep amber colour, then slowly whisk in the water (don’t add the water too quickly as it will bubble and spit). Bring the mixture to a simmer, then remove from heat. Transfer to a heatproof bowl and set aside until mixture reads 30-40°C.Step 5
Evenly brush the cooled honey glaze over the top of the cheesecake. Transfer the cheesecake to a serving plate and cut into slices to serve.Step
If the honey glaze sets hard once it’s cooled, dilute it with some water. It should have the consistency of liquid glucose – if it’s too firm to brush over the cheesecake, heat it in the microwave for 8–10 seconds to loosen.
This is an edited extract from Reynold Poernomo’s The Dessert Game, published by Murdoch Books, available in book stores nationally.
Reynold Poernomo's burnt honey Basque cheesecake
- Serves8
- Cook time30 minutes
- Prep time15 minutes
Ingredients
- 430g cream cheese, softened
- 100g caster sugar
- 3 Coles Australian Free Range Eggs
- 15g plain flour
- 270ml thickened cream
- 15ml lemon juice
- 1 vanilla bean pod, split, scraped
Burnt honey glaze
- 150g honey
- 50ml water
Description
“In 2019, I went to Copenhagen to do a quick stagiaire at Alchemist 2.0. During my time there, I visited Hart Bageri and ordered a slice of cheesecake. Wow! It was insanely delicious, with an incredible, almost mousse-like texture. Chelia Dinata, who I helped start up Byccino Cookies in Bali, expanded her range, obsessed and experimented on countless Basque cheesecakes until she perfected it. So a very BIG thank you to her for sharing this wonderful recipe, which I’ve added my touches to.” Reynold Poernomo
Method
Step 1
Preheat oven to 200°C. Grease an 18cm (base measurement) round springform cake pan and line with baking paper. Use an electric mixer to beat the cream cheese and sugar in a large bowl on medium speed for 5 mins. Add the eggs, 1 at a time, beating after each addition until well combined. Add the flour and beat for 3 mins.Step 2
Slowly add the cream, lemon juice and vanilla seeds to the flour mixture and beat until smooth and creamy, scraping down the side of the bowl to ensure there are no lumps.Step 3
Pour the cream mixture into the prepared pan. Place on a baking tray. Bake for 25-27 mins or until almost set but the centre still wobbles. Set aside to cool completely. Place in the fridge for 2 hours to chill.Step 4
Place the honey in a small saucepan over medium heat. Cook until the edges begin to caramelise and burn a little. Cook, stirring occasionally, until the honey turns deep amber colour, then slowly whisk in the water (don’t add the water too quickly as it will bubble and spit). Bring the mixture to a simmer, then remove from heat. Transfer to a heatproof bowl and set aside until mixture reads 30-40°C.Step 5
Evenly brush the cooled honey glaze over the top of the cheesecake. Transfer the cheesecake to a serving plate and cut into slices to serve.Step
If the honey glaze sets hard once it’s cooled, dilute it with some water. It should have the consistency of liquid glucose – if it’s too firm to brush over the cheesecake, heat it in the microwave for 8–10 seconds to loosen.
This is an edited extract from Reynold Poernomo’s The Dessert Game, published by Murdoch Books, available in book stores nationally.