Basque-Style Cheesecake

Passion Fruit and Sea Salt

Chef Daniel Cutler of Ronan | Los Angeles
Yield: 1 cheesecake

Adapted by StarChefs | April 2021

INGREDIENTS:

Basque-Style Cheesecake:
7 sheet silver gelatin
350 grams heavy cream, 40% fat or higher
300 grams sugar
10 grams sea salt
50 grams vanilla extract
15 eggs yolks
3 pounds Smithfield pourable cream cheese

Assembly:
Passion fruit, halved
Flakey sea salt, to finish

METHOD:

For Basque-Style Cheesecake:
Bloom gelatin in ice water for about 20 minutes. In a medium sauce pot heat cream, sugar, salt and vanilla extract to scald. Melt bloomed gelatin into the mixture. Pour hot liquid into the pourable cream cheese in a large container. Immersion blend everything until very very smooth, then blend in the egg yolks. Line a springform pan with oiled parchment paper cartouche (turn the rectangle into a circle). Strain mixture through a fine chinois into the lined pan. Bake at 200 F for about 22 minutes or until mixture reaches 145 F in the center. Torch top until desired level of burned spots is achieved. Refrigerate 4-6 hours, preferably overnight.

 To Assemble and Serve:
Open springform pan, carefully remove parchment around edges and invert cheesecake to remove from bottom after springform pan has been released fully. Place cake on a cutting board, slice and serve with ripe passion fruit and finish the top with flaky sea salt.

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