The moment we walked in our eyes zoned straight in to the wall of caramel coloured, parchment lined tins lining on the back wall. We got to the bar, ordered a slice, took a bite and didn’t talk. So rich, but so light at the same time, and a burnt moreish top? Everyone asks for the recipe… no-one is given it! This is Asador 44 version mark.3, it’s pretty good! We’ve added goats curd for a slight savoury kick, so a sweet accompaniment balances nicely. Smoked cheese would also be great instead of goats’ curd.
1. Preheat oven to 190C. Lightly butter a 25cm springform tin, then dust with flour, shaking out excess (optional to use grease proof paper instead)
2. Process all remaining ingredients except icing sugar in a food processor until smooth (1-2 minutes)
3. Pour into the prepared tin and bake for 25 minutes
4. Carefully remove cheesecake from the oven, sprinkle icing sugar over the top and bake again until just set (8-10 minutes)
5. Remove from oven and Cool to room temperature before serving.
6. *if possible, brown the top with a blowtorch until very dark
About Asador 44
Sister restaurant to Bar 44, Asador 44 was opened in 2017. Located in the heart of Cardiff city centre, the restaurant is a relaxed, modern dining room specialising in cooking impeccable Spanish and Welsh produce on the papilla grill over different types of wood.
Preparation Time: 40 mins
Cooking time: 30 mins
Butter for greasing
Plain flour for dusting
500 ml pouring cream
155g caster sugar
300g cream cheese, softened
180g goat’s curd
125g thick plain yoghurt
2 lemons, finely grated rind only
1 lemon, juice only
40 ml brandy
2 tbsp icing sugar
1906 Black Coupage
Free, nonconformist, a rebel… the black sheep of the family.
Available from Wholefoods.