Basque cake is delicious! I didn’t expect that Basque with condensed cheese would be even more delicious.
On top of the Basque cake with a slight coffee flavor, add a layer of light mascarpone mousse, sprinkle the top with slightly bitter cocoa powder, the overall taste is very rich~ This time it is a super lazy blender version, just put all the ingredients into the blender, blend for about 10 seconds, and then put it in the oven to bake. The same goes for the mascarpone cheese on the top. Just put it in a blender and beat it for a while, and it’s done. It’s super convenient~
Recipe (6 inches)
[Basque cheesecake]
300g cream cheese
90g granulated sugar
100g egg
40g egg yolk
160g whipping cream
10g corn starch
10g espresso liquid
[Clotted cheese]
100g mascarpone cheese
100g whipping cream
10g granulated sugar
5g gelatin
10g espresso liquid
[Decoration]
Appropriate amount of cocoa powder
Steps:
1. Put all the ingredients for Basque cheesecake (cream cheese, granulated sugar, whole egg, egg yolk, whipping cream, corn starch, espresso liquid) into a blender and blend until the color is uniform. Over-blending will make the cheesecake texture rough. My blender blended for about 10 seconds.
2. Filter the cheesecake batter once and pour it into a 6-inch round mold lined with baking paper (the baking paper can be wetted to make it more docile when laid out). Put it into a preheated 230-degree oven and bake it in the middle layer for 22 minutes. After cooling, put it in the refrigerator for one night. Unmold it the next day and put it into a 15cm mousse mold.
3. Put the softened gelatin into the boiling whipping cream (30g) and stir until it melts. Add whipping cream, mascarpone cheese, and fine sugar to the wall breaker and stir until there are lines and fluidity. Add the gelatin solution and stir evenly. (If there are too many bubbles, you can filter it once). Pour the mascarpone mousse into the mold.
4. Put a piece of baking paper on the surface of the mousse (wet it for easier operation), pinch out the wrinkled lines, and put it in the refrigerator for about 4 hours. Use a hot towel to assist in demolding and peel off the baking paper on the surface. Sprinkle cocoa powder evenly.