Australian Gourmet Traveller - (05)May 2020 (1)

GOURMET TRAVELLER 87

Chaco cheesecake

SERVES 4-8 // PREP TIME 20 MINS // COOK 15 MINS (PLUS COOLING, CHILLING)

“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
21⁄2 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. ●

“This is our version of

a Basque cheesecake,

tweaked with a bit of

Japanese whisky,”

says Xin.

Opposite: Ryota
Kishimoto (from
left), Mary Wu,
Kei Tokiwa
and supervisor
Timothy Huynh.