Chefs' Recipes

Chaco Bar's Chaco cheesecake

The yakitori eatery's take on Basque cheesecake, with a lick of Japanese whisky.

By Keita Abe, Ryota Kishimoto & Dingqi Xin
  • 20 mins preparation
  • 15 mins cooking (plus cooling, chilling)
  • Serves 4 - 8
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"This is our version of a Basque cheesecake, tweaked with a bit of Japanese whisky," says Xin. "Make sure all the ingredients are at room temperature." Start this recipe a day ahead to chill cakes.


  • 350 gm cream cheese
  • 50 gm crème fraîche
  • 80 gm caster sugar
  • 1 egg
  • 1 egg yolk
  • 15 ml Japanese whisky
  • 2½ tsp plain flour, sifted
  • 200 ml pouring cream


  • 1
    Preheat oven to 200°C and line four 10cm cake rings with baking paper.
  • 2
    Beat cream cheese, crème fraîche and sugar in an electric mixer fitted with the paddle attachment until smooth. (Or use a hand mixer or mix by hand). With motor running, gradually add egg and yolk and combine well. Add whisky, then flour, then cream, mixing well between each addition. Pour mixture into cake rings and bake until set but with a wobble (11 minutes). Remove from oven and cool, then refrigerate (10 hours).
  • 3
    To serve, lightly brown tops of cheesecake with a blowtorch.


Drink suggestion: A neat Japanese whisky, such as Suntory Toki or Nikka from The Whisky Barrel. Drink suggestion by Kei Tokiwa.