Name: Chaco Bar’s Chaco cheesecake
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 - 8
Ingredients: 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

Chaco Bar’s Chaco cheesecake

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

Serves 4 - 8

Prep

20M

Cook

15M

Total

35M

“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.

Ingredients

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

Method

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.