Burnt Basque Cheesecake with Candied Figs & PX Sherry Glaze

This indulgent dessert is brought to us by Heather Allen, the owner of Miss M’s Lounge in Kyneton. A mainstay on their menu since opening along Piper Street in 2020, the Burnt Basque Cheesecake is just one of the tasty Spanish tapas style options you can tuck into at this intimate cocktail lounge, wine bar and restaurant.

40 minutes prep | 45 minutes cooking | Serves 12

Ingredients

CHEESECAKE

750 gms Cream Cheese

150 gms Goats Curd

400 gms White sugar

1 dessertspoon vanilla bean paste

1 teaspoon sea salt flakes

60 gms plain flour – we use Gluten free flour for the restaurant

8 large eggs

4 cups Cream

SHERRY GLAZE

2 cups PX sherry (Barbadillo our preferred brand)

FIGS

fresh figs, halved

caster sugar to coat

Method:

Prepare a 9″ springform cake tin by lining the base and the sides.

The paper lining the sides should continue up the sides by at least 30mm to allow for the cake to rise whilst cooking.

Preheat oven to 230 (fan forced)

CHEESECAKE

Whip cream cheese, goats curd and sugar till smooth

Add flour, vanilla bean paste and salt flakes, whip to well combined

Add eggs two at a time and keep whipping to all incorporated.

Add pouring cream and blend on high for 3 minutes

Pour into prepared lined tin

Bake on highest heat for 15 minutes.

Turn oven down to 200 and bake for a further 30 minutes.

Top of cake should be darkened and cake will still be ‘wobbly’ in the centre when cook time is up.

PX GLAZE

Heat the sherry, then turn to a medium heat until its reduced by half and thickened.

FIGS

Cut fresh figs in half, coat with caster sugar on the cut face and put face down in a hot pan to glaze or use a kitchen torch to achieve sugar melt.

Refrigerate cooked cheesecake overnight for best results.

Portion and top with candied figs and drizzle with PX Sherry Glaze.

Perfect texture for a basque cheesecake should be almost ‘custard-like’ in the centre.