LCBO Food & Drink Holiday 2022

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Ginger Basque Cheesecake

Created in 1990 by Santiago Rivera at his restaurant La Viña in San Sebastián, Spain, Basque cheesecake is soft and creamy with a rustic look and caramelized top. Here, we’ve subtly infused it with both fresh and dried ginger, giving it some holiday spirit without too much kick. 1 3/4 cups (425 mL) whipping cream 2 tbsp (30 mL) finely grated ginger 1 tbsp (15 mL) finely grated lemon zest 1/4 cup (60 mL) all-purpose flour 1 tsp (5 mL) dried ginger Softened butter for greasing pan 3 1/2 blocks (each 250 g) Philadelphia-style cream cheese, at room temperature 1 1/2 cups (375 mL) sugar 5 large eggs, at room temperature 2 large egg yolks, at room temperature 1 tsp (5 mL) pure vanilla extract 1/2 tsp (2 mL) fine sea salt 1. In a medium mixing bowl, whisk cream, grated ginger and lemon zest. Let stand 30 minutes. Pass through a fine sieve into a bowl, pressing on solids. Discard solids and set cream aside. 4. Butter a 10-inch (25-cm) springform pan. (Butter helps parchment stick to pan.) Line bottom with one 12 x 16-inch (30 x 40 cm) sheet of parchment paper, pleating to fit in pan. Dab parchment with butter. Lay another parchment sheet on top on a diagonal so it covers inside of pan and there are 1 to 2 inches (2.5 to 5 cm) of overhang. (Dab with butter to help sheets stick to each other.) Place pan on a parchment-lined baking sheet. 2. Sift flour and dried ginger into a small bowl. Set aside. 3. Preheat oven to 400°F (204°C).

mixing bowl to remove any lumps. Transfer batter to prepared pan.

look, cut away parchment using the tip of a sharp paring knife. Cut slices with a sharp knife run under hot water, wiping clean between cuts.

5. In bowl of a stand mixer fitted with paddle, beat cream cheese and sugar on medium-low speed until smooth and sugar has dissolved, stopping to scrape down bowl once, about 2 minutes. Raise speed to medium. Add eggs one at a time, waiting until the previous one is incorporated before adding next. Add yolks and mix until combined. Reduce speed to medium-low. Add reserved infused cream, vanilla and salt. Mix until combined, about 30 seconds. Stop and scrape down bowl. Sprinkle flour mixture over batter. Mix on low until combined, about 30 seconds. Pass through fine sieve into a large

6. Bake on middle rack until puffed and top is evenly brown, but the centre is still jiggly, 55 to 60 minutes. Remove from oven. When cool enough to handle, transfer cake to a cooling rack. Cool completely. Cover and refrigerate at least 2 hours and up to 3 days before serving. 7. Remove outer ring of pan. Grabbing parchment, lift cake out of pan bottom and carefully place on serving platter. For a rustic presentation, cut it right on parchment paper. For a neater

Serves 12

[ WHAT TO SERVE ] Taylor Fladgate 20-Year-Old Tawny Port VINTAGES ESSENTIALS 149047, $69.95 A dessert as decadent as this requires a lavish companion. This port has lusciously sweet nut, fig and citrus notes that merge to enhance the cheesecake’s flavours and creamy texture.

188 FOOD & DRINK HOLIDAY 2022