San Sebastian Burnt Basque Cheesecake

 


San Sebastian Burnt Basque Cheesecake

Ingredients:

Prepare Mascarpone Cheese:

-Olper’s cream 800ml (4 packs)

-Lemon juice 4-5 tbs

Prepare Burnt Basque Cheesecake:

-Mascarpone cheese 500g

-Anday (Eggs) 6 (room temperature)

-Cream cheese 300g

-Bareek cheeni (Caster sugar) 1 & ¼ Cup

-Olper’s Cream 500ml (room temperature)

-Vanilla essence 1 tsp

-Lemon juice 1 tsp

-Cornflour 1 & ½ tbs

-Maida (All-purpose flour) 1 & ½ tbs

-Namak (Salt) ¼ tsp

-Chocolate melted

 

Directions:

Prepare Mascarpone Cheese:

-In a wok, add cream & bring it to simmer on low flame (whisk continuously).

-Add lemon juice, whisk well & simmer on low flame until it thickens (10-12 minutes) & whisk continuously.

-On a bowl, place strainer & muslin cloth, add cream mixture, cover, let it strain & cool down.

-Let it strain in refrigerate for 5-6 hours then transfer it in a container.

-Can be stored in refrigerator for up to 4-5 days.

-Yields 600g of Mascarpone cheese from 800ml of cream.

Prepare Burnt Basque Cheesecake:

-In a blender jug, add mascarpone cheese, eggs, cream cheese, caster sugar, cream, vanilla essence, lemon juice, cornflour, all-purpose flour, salt & blend well.

-Grease 7.5-inch baking pan with butter & lined with double & crumbled butter paper & grease with butter.

-Pour cake batter, tap few times & bake in preheated oven at 180C for 45-50 minutes or until top layer is brown & almost burnt looking.

-Take out from oven & let it cool at room temperature for 2 hours & refrigerate for 4 hours or overnight in refrigerator then take out & let it rest uncovered for 4-5 hours.

-Drizzle melted chocolate & serve!

 

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