Cooking projects by Dominik Vrabič Dežman Information designer & media scholar.
My writing events , speak interfaces for collective reflection .
I work with cultural platforms to craft systems that guide visitors across websites , books , wayfinding systems .
When not making my way through PDFs, designing, or programming websites, I’m often cooking .
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This site was last updated on October 6, 2026 .
Last cake I baked Burnt Basque Cheesecake with Raspberry Coating
5 August 2026 Friend's Birthday
Instructions Heat the oven to 210°C. Line a deep 20–23 cm springform pan with two overlapping sheets of crumpled parchment paper, leaving 4–5 cm of paper overhang up around the edges. Infuse vanilla in small amount of warm cream (scraped seeds and pod) for 20 minutes. Beat the cream cheese and sugar together until completely smooth and the sugar is dissolved (about 2 minutes). Add vanilla liquid to this mixture. Beat in the eggs one at a time, mixing fully on low speed after each addition. Pour in the heavy cream, vanilla extract, and salt; mix until incorporated. Sift the flour into the batter and whisk gently until just smooth. Bake for 50–55 minutes, until the top is deeply caramelized (dark brown to near-black) and the center still has a prominent, loose wobble when gently shaken. Cool for minimum of 4 hours, until completely cool. Slice raspberries in half. Arrange on surface. Edible flowers optional. Enjoy! Cook’s note Best once cooled overnight.