The Iberian Pig in Nashville is elevating its dessert game with the Black Garlic Dulce de Leche Cheesecake, a creative twist on the classic Basque cheesecake. Courtesy of executive chef Tony Pell, the dessert combines the complex, umami-rich flavors of black garlic with the sweet, caramelized depth of dulce de leche, topped off with sea salt to enhance the savory-sweet balance. The subtle tang and rich, molasses-like notes of black garlic blend seamlessly with the burnt exterior of the cheesecake, while bourbon barrel-aged vanilla ties it all together.
Burnt Basque Cheesecake
Ingredients
- 2.25lb cream cheese
- 2 cup heavy cream
- 5 whole eggs
- 1.5 cups white granulated sugar
- 1 tablespoon cornstarch
- 1 ½ teaspoon vanilla extract
- 1 ½ teaspoon cream of tartar
Equipment
- Stand mixer with paddle attachment and 5 quart bowl
- 10” springform pan
- Rubber spatula
- Parchment paper
Directions
- Allow cream cheese to reach room temperature, about 30 minutes. In a 5 qt stand mixer paddle cream cheese with sugar, corn starch, vanilla extract, and cream of tartar on medium speed until it is smooth. With a rubber spatula, scrape down the sides of the bowl.
- On medium speed, add eggs one at a time until each is fully incorporated. Scrape down the sides of the bowl.
- On medium speed, slowly stream in the cream. Scrape down sides of the bowl as well as the bottom. Paddle an additional minute to incorporate any lumps.
- Line a 10” Springform pan with parchment paper and lightly coat with cooking spray. Pour in the batter.
- Preheat your oven to 450 if using convection or 475 for conventional. Bake the cheesecake on a top rack, leaving a few inches of space above for airflow. Bake for 25 minutes. The cheesecake should hit an internal temperature of 170 in the center for a very creamy middle.
- Allow to cool 30 minutes before cooling in your fridge overnight, or 4 hours minimum.
- Remove springform, and very gently remove cheesecake from the bottom. Peel away the sides of the parchment paper. Dip a sharp knife in hot water, dry quickly with a clean towel and make your cuts. Do this each time for each cut for clean edges!
- Serve with your favorite fresh fruit, dulce de leche, or a warm quince jam.
Black Garlic Dulce De Leche
Ingredients
- 1 14oz can sweetened condensed milk
- 2 tsp black garlic puree
- ½ tsp flaky sea salt
Directions
- Whisk together sweetened condensed milk and black garlic puree.
- Add to a small sous vide bag, or heavy duty food safe plastic bag. Make sure it is sealed tight and no air remains.
- Bring a pot of water to a simmer, add the bag of mixture. The water should cover the bag by an inch or two.
- Simmer for 4 hours.
- After 4 hours, prepare an ice bath with a large bowl of ice and water. Remove bag from simmering water and submerge in ice bath for 10-15 minutes to cool completely.
- After the Dulce De Leche has cooled, remove from bag and whisk in ½ tsp of nice flaky sea salt until the mixture is smooth.
- Serve over anything, or eat by the spoonful.
