Valentine's Day Dessert and Craft Beer at The Carbon Bar

Posted: Feb 07 2017

Want to surprise that special someone with the perfect Valentine’s Day dessert and drink?! Just in time for V-Day, craft-brewer Goose Island is releasing a beer from their Sour Sisters line, called Gillian and we have the perfect dessert to go with! 

Pictured: Chef Hidde Zomer’s Burnt Basque Cheesecake and 2016 Goose Island Gillian Photo credit: Evan Bergstra

Pictured: Chef Hidde Zomer’s Burnt Basque Cheesecake and 2016 Goose Island Gillian Photo credit: Evan Bergstra

Gillian is available for a limited time in Toronto and at the LCBO Summerhill on February 8th while quantities last so don’t miss out! 

Inspired by an amuse bouche often prepared by the wife of one of the brewers, 2016 Goose Island Gillian brings white pepper, strawberry, and honey to a harmonious blend. We love the slightly tart and pleasantly sweet refreshing flavour! 

To celebrate the limited release, chef Hidde Zomer of TO hot spot Carbon Bar is sharing the exclusive recipe for his Burnt Basque Cheesecake that pairs deliciously with Gillian! 

Burnt Basque Cheesecake

Courtesy of: Chef Hidde Zomer of Carbon Bar

Serves 12

Preparation 15 min

Cooking time 50 min

Cooling 1 hour



1 Kg Philadelphia cream cheese

1 ¾ cup white sugar

7 whole eggs

2 cups 35% cream reduced by 25% (total volume 1 ½ cups after reduction)

¼ cup A/P Flour



Stand or hand mixer

10-inch spring mold or cake ring, at least 5cm (2 inches) high

Baking tray with resting rack

Rubber spatula

Parchment paper

Serrated bread knife or long chef knife


The cake can be baked a day in advance and stored in the fridge for one day. Make sure to remove the cake at least two hours before serving as it tastes best at room temperature.



Preheat your oven to 425 F.  Convection settings are not recommended.

Grease the spring form or cake ring, and line with parchment paper, making sure that the paper comes at least three inches above the top of the spring form.

Reduce the cream in a heavy saucepan on medium heat by 25%, stirring constantly with a whisk. Cool the cream on an ice bath.

Set up the bowl of an electric stand mixer, with whisk attachment.

One medium high-speed mix the cream cheese and sugar until smooth, about 4 to 5 minutes.

Continue mixing, and add the eggs one at a time, making sure to scrape the sides of the bowl a few times between additions. Next pour the cooled heavy cream and continue mixing till all ingredients are well incorporated.  Add the flour and mix for 15 more seconds.

Place your prepared spring mold on a resting rack placed atop a baking sheet and pour the cheesecake batter into the spring mold. Place the tray in the center of the preheated oven.  Pour 1 L of cold water slowly to the baking tray – the steam this created during baking prevents burning the bottom of the cake - while the top of the cake still bakes to golden brown.  Bake the cake for about 50 minutes, or until the top starts to look caramelized and golden brown and the center just barely jiggles when tapping the cake on the side.  Allow the cheesecake to cool completely before removing the spring mold or cake ring.

Once the cake has cooled to room temperature you can divide the cake just before serving with a sharp long chef or bread knife. Make sure to clean the knife with a damp rag or cloth before bring the knife to the cake again, this will give the cake a cleaner look.


Strawberry Compote 

Prep time 5 min

Cook Time 10 min



4 cups of fresh strawberries

¼ cup sugar

¼ cup of fresh orange juice


Heat the orange juice and sugar in a sauce pan until the sugar dissolves, add the strawberries and continue to cook for about 10 minutes or till the strawberries starting to soften and almost break down and the sauce starts to thicken. Make sure to keep stirring every so often.

Remove from the heat and place in airtight container or Mason jar. The compote will store for up to a week.

Plating Tip

Place one piece of the cheesecake on a dessert plate and add a good spoon full of strawberry compote right next to the cake.

Restaurant Availability 

Beginning in February for a limited time, you can try a bottle of Gillian at the following Toronto restaurants: Carbon Bar, Drake One Fifty, Piano Piano and Victor. Don’t miss your chance to enjoy Gillian alongside some deliciously paired food! 


(words by Blair Stutz)
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