VELVET: Basque Cheesecake COPY

A Basque cheesecake also known as a “burnt” cheesecake is a crustless light, custardy cheesecake originating from Spain.

Recipe

Created by

Chantal Molnar - Head of CallebautChocolate Academy™ South Africa

Cheesecake mix

ingredients

preparation

500g

Cream cheese
150g

W3
150g

fresh cream
150g

Castor Sugar
3piece(s)

whole eggs
10g

vanilla paste
20g

cake flour
1pinch

salt

In a kitchen aid paddle the cream cheese, vanilla and sugar until smooth with no lumps.
Temper eggs into melted chocolate and slowly pour into cream cheese mix.
Add the flour and salt and paddle till combined.
Bake at 200°C for 40-50 minutes.
The center of the cheesecake should still have a soft jiggle when removed from oven.
Let cool at room temperature before serving or overnight in refrigerator.

Velvet White Chocolate Sauce (serving)

ingredients	preparation
100g W3 200g fresh cream milk	Heat milk in a saucepan and add to melted chocolate. Serve sauce either warm or at room temperature.

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