Siso's Cheesecake

Preheat the oven to 160°C using the fan-assisted setting

Crush the Bastogne biscuits into fine crumbs using a food processor

Add the melted butter and mix until the crumbs are evenly coated.

Line a rectangular baking tray with baking parchment.

Transfer the biscuit mixture to the tray and press it down firmly and evenly using the back of a spoon or the bottom of a glass. Compact the crumbs well to create a solid, even base.

Add the cream cheese and sugar to the mixing bowl.

Beat until smooth, creamy, and free of lumps

Add the egg yolk and continue mixing until incorporated.

Add the flour, heavy cream, and vanilla

Mix until the filling is smooth, creamy, and evenly combined

Using a hand mixer: Follow the same steps, adding the ingredients gradually and scraping down the sides of the bowl as needed.

Chef’s tip: Bring the cream cheese to room temperature before mixing. This helps prevent lumps and creates a smoother filling. Mix thoroughly, but avoid incorporating too much air, which can cause the cheesecake to rise and crack during baking.

Pour the filling over the prepared biscuit base. Spread it evenly into the corners and smooth the surface with a spatula. Gently tap the tray against the work surface a couple of times to release any large air bubbles.

Bake at 160°C for approximately 30 minutes

Increase the oven temperature to 180°C and bake for another 5–10 minutes, until the top develops a light golden colour.

The exact baking time will depend on the depth of the filling and the dimensions of your tray. The cheesecake should be set around the edges, with a slight wobble in the centre. Allow it to cool completely before refrigerating.

Important recipe note: The specified 25–30 g of egg yolk is a relatively small amount for 1 kg of cream cheese. It may produce a softer filling than a conventional New York cheesecake. For a more reliable set, check that the centre is properly cooked and chilled before cutting. If this quantity was intended to be 250–300 g of whole egg or a larger amount of egg yolk, the recipe would need to be adjusted accordingly.

Once completely cool, refrigerate the cheesecake until fully chilled and firm. For clean slices, use a sharp knife warmed under hot water and wiped dry between cuts. At this stage, the cheesecake is ready to serve as it is, or you can add one of the optional sauces below.

In a heatproof bowl, whisk together the eggs, egg yolks, sugar, lemon juice, lemon zest, and salt until smooth.

Place the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water

Whisk continuously for approximately 8–12 minutes, until the mixture thickens and coats the back of a spoon. For a more precise result, cook to approximately 82–84°C, stirring constantly

Avoid letting the mixture boil, as the eggs may scramble

Remove from the heat and gradually whisk in the butter until fully melted and incorporated. For an extra-smooth finish, pass the curd through a fine sieve.

Cover the surface directly with cling film and refrigerate until cool and thickened. Spread a thin layer over the chilled cheesecake or serve a spoonful alongside each slice.

Chef’s tip: The lemon zest provides a fragrant citrus aroma, while the lemon juice gives the curd its fresh, tangy flavour. The relatively restrained amount of sugar keeps the topping bright rather than overly sweet.

Place the berries, sugar, lemon juice, and salt in a small saucepan over medium-low heat. Cook for approximately 5–8 minutes, stirring occasionally, until the berries release their juices and begin to soften.

For a rustic sauce, gently crush some of the berries with the back of a spoon and leave the rest whole. For a smoother sauce, blend the mixture and pass it through a fine sieve to remove the seeds.

If you prefer a thicker consistency, stir in the cornflour slurry and simmer for another 1–2 minutes, until thickened. Taste and add a little more lemon juice if you want a sharper, more refreshing flavour.

Remove from the heat and allow the sauce to cool completely. Refrigerate until ready to serve. Spoon the sauce over individual cheesecake portions just before serving.

Chef’s tip: Raspberries and redcurrants are particularly good for adding natural acidity. You can use more raspberries or redcurrants and fewer strawberries if you prefer a less sweet, more pronounced berry flavour.