Cheesecake ingredients:
• 2 large eggs
• 380g cream cheese
• 200g double cream
• 150g demerara
• 20g custard powder or cornflour
• 1 vanilla pod
• 150g fresh raspberries

Chocolate sauce:
• 250g whipping cream
• 70g maple syrup
• 100g dark chocolate

Basque burnt cheesecake with maple chocolate sauce

For a 20 cm tin with removable bottom


• Get your Kamado Joe set at around 230-240˚c
• In the meantime, mix the cream cheese with the sugar, then add eggs
• Scrape the vanilla pod in and add the cream, blend it all with a stick blender until smooth.
• Add the raspberries to the mix, you can break them up a bit if you want the flavour to be spread through the mix
• Line the tin with greaseproof paper
• Put it on the top shelf with the diffuser and bake it for 25-30 minutes
• You should have a wobble and a dark colour on the outside
• Leave it to cool down on a cooling rack for a 30 minute or so, it will go down in the centre.
• After removing the cheesecake, you can prepare the chocolate sauce
• In a saucepan warm the cream with the maple syrup onto your KJ
• When hot remove the saucepan and stir in the chocolate cut into chunks
• You can either eat it when still warm or chill it for few hours in the fridge

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