Create a dessert masterpiece with Olpers Dairy Cream and the iconic San Sebastian Burnt Basque Cheesecake. Indulge in a creamy treat like no other. You Dont have to Turkey to try this iconic dessert. #happycookingtoyou #foodfusion #olpersdairycream #OlpersDairyCream #GoodnessBarhao #dessertlovers #sansebastiancheesecake
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!
