Experience the Divine Fusion of Bitters and Cheesecake

Bittered Burnt Basque Cheesecake

Burnt Basque cheesecake has been having a moment, or a long series of them! Popular as a not too sweet desert that is a mix of substantial and delicate, it has a surprisingly short history, as it was only invented in the 1990's!

This recipe is an adaption of one by Tieghan Gerard that originally uses vanilla essence. 

Ingredients:

Cheesecake

• 226g cream cheese, at room temperature
• 150g sugar
• 2 tblp of your favorite bitters
• 3 large eggs, at room temperature
• 354ml of heavy cream/whipping cream
• 30g plain flour
• 1/2 tsp salt

Chocolate Sauce

• 226g chocolate
• 120ml cream
• 1 tsp bitters (ideally a different flavour)
• 1 tsp instant espresso powder

Method Cheesecake

1. Preheat an oven/large airfryer to 200C
2. Butter enough greaseproof paper to line an 8-9 inch springform pan, then scrunch up, then use this to line the pan. It sits better within
3. In a mixing bowl mix the cheese and sugar for about 2 minutes, until creamy
4. Add the eggs, one at a time, until combines
5. Turn the mixer down low and add the cream and bitters
6. Sift the flour and salt into the batter, then combine for about 30 seconds
7. Pour the batter into the pan, and bake for 50-55 minutes
8. Cool on a stand for 5 minutes, then take from the pan and let cool completely

Method Chocolate Sauce

1. Combine chocolate and cream in a heat proof bowl over a pot of simmering water, once melted stir in the bitters and coffee

Serve ideally with cold cheesecake and warm chocolate sauce