Recipe

The G&G Club’s Basque Cheesecake Is Unpolished Perfection

Name: Basque Cheesecake
Yield: Serves 8
Cuisine: Southern
Ingredients: 2 lb. cream cheese, room temperature; 1½ cup sugar; 1 tsp. vanilla extract; 6 eggs, room temperature; 2 cups heavy cream; 1 lemon, zested; 4 oz. dehydrated strawberries; 12 oz. shortbread cookies; 4 oz. butter, melted; 8 oz. white chocolate; 1 cup heavy cream; 2 tbsp. vegetable oil

Rich, bright, and just rustic enough for the home baker

By Kinsey Gidick
Recipe by Ann Kim

June 17, 2026

Ann Kim of the Garden & Gun Club at the Battery Atlanta is one of those rare executive chefs who is equally adept at making entrees and desserts. One need only bite into her creamy Basque cheesecake to understand her culinary versatility.

Baked until burnished and beautifully cracked, Kim’s cheesecake skips the fussy crust and water bath in favor of a custardy center, caramelized edges, and just enough lemon zest to keep each rich bite bright.

Basque Cheesecake

Yield: Serves 8

For the cheesecake

- 2 lb. cream cheese, room temperature
- 1½ cup sugar
- 1 tsp. vanilla extract
- 6 eggs, room temperature
- 2 cups heavy cream
- 1 lemon, zested

For the strawberry crumble

- 4 oz. dehydrated strawberries
- 12 oz. shortbread cookies
- 4 oz. butter, melted

For the white chocolate sauce

- 8 oz. white chocolate
- 1 cup heavy cream
- 2 tbsp. vegetable oil

Preparation

Preheat the oven to 425°F. Line a 10-inch springform pan with two layers of parchment paper. Cover with nonstick spray.
In a mixer with whip attachment, add cream cheese, sugar, and vanilla extract. Whip until consistency is smooth with no lumps. Add eggs one at a time on low speed, allowing each egg to be fully incorporated. Scrape down the edges throughout the process. On low speed, mix in heavy cream. Add lemon zest. Pour mix into springform pan. Bake for 40 to 55 minutes. Look for proper jiggle. It should have a crème brulee or flan consistency. Cool at room temperature for two hours, then cool completely in fridge.
While the cake is baking and cooling, prepare the strawberry crumble and chocolate sauce. For the crumble, add the strawberries and shortbread cookies to a food processor and pulse to combine. Mix in melted butter. Place crumbs on a pan and freeze for 10 minutes.
For the sauce, add all ingredients to a double boiler over medium heat. Mix and heat until all ingredients melt and form a sauce.
Once the cake is cooled, pile on the crumble and drizzle the white chocolate sauce. Use a hot, dry knife to slice for a clean cut. Serve.