My Cheesecake Sister

My Cheesecake Sister Rich, creamy, crustless cheesecakes

Thank you for all your support during this lockdown 💝🙌🏻 Hope everyone is doing ok and staying sane 🤍
19/09/2021

Thank you for all your support during this lockdown 💝🙌🏻 Hope everyone is doing ok and staying sane 🤍

Happy birthday Tania! I’m on my way to your stomach 🤪 Looking forward to know if you enjoy the OG as much as the gluten-...
24/05/2021

Happy birthday Tania! I’m on my way to your stomach 🤪

Looking forward to know if you enjoy the OG as much as the gluten-free version 🙌🏻🙃

Incredibly humbled to have won a limited edition Four Pillars x Qantas Gin at today’s bake off 😃🙏🏻
18/05/2021

Incredibly humbled to have won a limited edition Four Pillars x Qantas Gin at today’s bake off 😃🙏🏻

Immensely grateful for your support 🙂
24/02/2021

Immensely grateful for your support 🙂

"My aim has always been to create beautiful, authentic food." - Antonio CarluccioMore than that, he showed how we can ha...
18/02/2021

"My aim has always been to create beautiful, authentic food." - Antonio Carluccio

More than that, he showed how we can have a lovely time making tiramisu while sitting down in front of the TV after a long day. With each bake, I recall his infectious energy that he shared with millions.

Soft and wobbly when fresh out of the oven, the crustless Tarta de queso or Basque Burnt Cheesecakes are baked in baking...
12/02/2021

Soft and wobbly when fresh out of the oven, the crustless Tarta de queso or Basque Burnt Cheesecakes are baked in baking paper to help us remove it from the pan, and prevent sticking. 🧑‍🍳👌

Immensely grateful for your support :)
12/02/2021

Immensely grateful for your support :)

“I tried a few different proportions, but mainly wanted it to be very creamy" - Chef Santiago RiveraIt takes a lot of ti...
11/02/2021

“I tried a few different proportions, but mainly wanted it to be very creamy" - Chef Santiago Rivera

It takes a lot of time and hard work to create a perfect recipe. Father of tarta de queso/Burnt Basque/San Sebastián Cheesecake, Chef Santiago Rivera did a-cake-a-day experiments before coming up with the best cheesecake in the world. He generously shares his recipe and hopes that chefs around the world can create their own versions. Feeling grateful for the opportunity to share my own concoction of this incredible dessert with Sydneysiders!

Photo credits: Devour San Sebastián

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Coward Street
Sydney, NSW
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