Burnt Basque Cheesecake with macerated figs and dried yogurt
Notes welcome!
by Downtown-Ad5287
9 Comments
Ignis_Vespa
That basque cheesecake looks absolutely fantastic
Sterling_-_Archer
Nothing looks intentional. The figs are haphazardly tossed down, the sauce is pooling, and the cheesecake is center of the plate with a jumbled mess jutting out of one side. What is your intended eating experience?
I honestly hate having cheesecake on plates. I’d do the cheese cake in a round cut (or slice like this if it is in line with your atmosphere) in a bowl, less figs, figs on top of the cheesecake round in the top half of the cheesecake, yogurt chips on the bottom half, leaned against the figs. Put some of the macerate sauce in the bottom if you’d like since it has a very light color, or add just a touch over the top of the figs and try to keep it from running down the side – again, light color. Find a way to add some bright contrast to the dark and beige you have here.
PxN13
Cheesecake looks good but looks like there just too many things going on on the plate.
Panoramix007
The cheesecake is too burnt and it is over baked( too long), is a bit dry. Figs? In May? Even if in peak season you don’t want figs with the richness of a chessecake, you need contrasting tartness
purging_snakes
The cheesecake is actually burnt. Basque is not supposed to be that charred.
bkyyy
What else fits on the plate?
yungcherrypops
I’m sure it tastes good but the figs should be on top of the cheesecake and the sauce should be plated more intentionally. Is that really dried yogurt? You’d never think it. Why not make a quenelle of it to go on top?
Glittering_Tune_5461
I see your skill, but as another commenter said figs are a bad pairing here. Go blackberries for the tartness, and you’re in business.
yossanator
No point in adding to the on point comments from u/Panoramix007 and others. In terms of plating, it looks like something I’d expect to see from a chain coffee shop. Sorry if that sounds harsh. The size of the serving vs the plate is way off. It’s also kind of bland looking and the reaction, from me, would be “meh” when you want your guest/customer to have a “wow” or “ooh” going on! Does that make sense? We eat with our eyes first, never lose sight of that my friend.
Things to consider when looking at the next iteration of this dish.
Portion Size – This is too big, for me.
Portion Shape – You could make a smaller circular one, or a square/rectangular one. Doesn’t need to be a triangle. Little stainless moulds are pretty cheap and last a long time. They can also be used for so many things.
Garnish (fruit/gels/sauce etc) – This is where you can add both complimentary flavours, texture and also, colour. One of the failings with this plate is that it lacks colour.
Plate colour and style – If you went for smaller, round/square/rectangular portion, then you can consider not just different styles and colours, but also shapes. This is where you add the “bling” factor and some refinement.
Hope this helps and well done for having the balls to put this up here. It takes many attempts to find the right way to serve a “thing”. I’ve been in kitchens for almost 18 years and it’s rare you get it right first time. I’ve committed many crimes against cuisine in my time in that respect!
It is an iterative process, which is actually an enjoyable and creative journey. Have fun dude/dudette 🙂
9 Comments
That basque cheesecake looks absolutely fantastic
Nothing looks intentional. The figs are haphazardly tossed down, the sauce is pooling, and the cheesecake is center of the plate with a jumbled mess jutting out of one side. What is your intended eating experience?
I honestly hate having cheesecake on plates. I’d do the cheese cake in a round cut (or slice like this if it is in line with your atmosphere) in a bowl, less figs, figs on top of the cheesecake round in the top half of the cheesecake, yogurt chips on the bottom half, leaned against the figs. Put some of the macerate sauce in the bottom if you’d like since it has a very light color, or add just a touch over the top of the figs and try to keep it from running down the side – again, light color. Find a way to add some bright contrast to the dark and beige you have here.
Cheesecake looks good but looks like there just too many things going on on the plate.
The cheesecake is too burnt and it is over baked( too long), is a bit dry. Figs? In May? Even if in peak season you don’t want figs with the richness of a chessecake, you need contrasting tartness
The cheesecake is actually burnt. Basque is not supposed to be that charred.
What else fits on the plate?
I’m sure it tastes good but the figs should be on top of the cheesecake and the sauce should be plated more intentionally. Is that really dried yogurt? You’d never think it. Why not make a quenelle of it to go on top?
I see your skill, but as another commenter said figs are a bad pairing here. Go blackberries for the tartness, and you’re in business.
No point in adding to the on point comments from u/Panoramix007 and others. In terms of plating, it looks like something I’d expect to see from a chain coffee shop. Sorry if that sounds harsh. The size of the serving vs the plate is way off. It’s also kind of bland looking and the reaction, from me, would be “meh” when you want your guest/customer to have a “wow” or “ooh” going on! Does that make sense? We eat with our eyes first, never lose sight of that my friend.
Things to consider when looking at the next iteration of this dish.
Portion Size – This is too big, for me.
Portion Shape – You could make a smaller circular one, or a square/rectangular one. Doesn’t need to be a triangle. Little stainless moulds are pretty cheap and last a long time. They can also be used for so many things.
Garnish (fruit/gels/sauce etc) – This is where you can add both complimentary flavours, texture and also, colour. One of the failings with this plate is that it lacks colour.
Plate colour and style – If you went for smaller, round/square/rectangular portion, then you can consider not just different styles and colours, but also shapes. This is where you add the “bling” factor and some refinement.
Hope this helps and well done for having the balls to put this up here. It takes many attempts to find the right way to serve a “thing”. I’ve been in kitchens for almost 18 years and it’s rare you get it right first time. I’ve committed many crimes against cuisine in my time in that respect!
It is an iterative process, which is actually an enjoyable and creative journey. Have fun dude/dudette 🙂
Look forward to seeing the next version!