Basque Cheesecake

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
Serves: 4-6


Butter for greasing

Plain flour for dusting

500 ml pouring cream

155g caster sugar

300g cream cheese, softened

5 eggs

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.