We’re really happy to be asked to get the recipe for Winebar Kensington’s deconstructed basil cheesecake. It has been on the menu ever since they opened over eight years ago, and when you try it you’ll know why. Many thanks to Winebar for sharing!
½ cup sugar
1 cup (240 mL) water
110 g basil leaves
3-4 gelatine leaves
300 g cream cheese
110 g butter
675 g sugar
½ cup chopped pine nuts, (or any nut you prefer)
2/3 cup of sugar
- Temper your cream cheese so it is very soft in a stand mixer, or in a bowl if you’re doing this by hand.
- Bring your water and sugar to a boil, while you soak the gelatine in ice water to bloom. Once sugar is completely dissolved, remove from heat.
- Pour the syrup and basil into a blender, and mix together on high until dark green and a smooth consistency.
- Strain your syrup, and stir gelatine in.
- Mix ¾ cup (180 mL) of basil syrup with your cream cheese until fully incorporated. You’ll want the syrup to be slightly warm for this to work. It might be a little loose at this point, but will set in the fridge. Cool for 2-3 hours until set.
- Mix all ingredients until sandy and mealy, and it sticks together by squishing in your hand. Spread out the crumbly mix on a baking tray and bake at 350º F until golden brown, checking every 6 minutes.
- Slice 6 strawberries as thin as you can get them with your knife, and bake at a super low temperature of 225-250º F for about 3-4 hours. You want them to be as crispy as possible but not burnt, so keep an eye on them. Garnish with a drizzle of balsamic crema (found in most Italian markets).
Winebar Chef Michael Colosino says that as the cheesecake is deconstructed, you can get creative and have fun with however you choose to plate it.
If there’s a dish in a local restaurant that you’d love to make, let us know at culinairemagazine.ca/contact-us, and we’ll do our very best to track it down for you!