Iceberg Basque Cheesecake
Make this creamy Iceberg Basque Cheesecake with a beautifully burnt top and rich chocolate ganache for an indulgent dessert that looks as good as it tastes.
Ingredients
- 300 grams Cream Cheese room-temperature
- ⅓ cup Sugar
- 2 medium-sized Eggs
- 2 medium-sized Eggs Add one at a time
- 1 tsp Vanilla Essence
- ⅛ tsp Salt
- 1 tbsp Cornstarch
- ½ cup Heavy Cream
For Chocolate Topping
- ⅔ cup Heavy Cream
- 2 tbsp Sugar
- 1 medium-size Egg Yolk
- Pinch of Salt
Instructions
Prepare the Pan
- Take an 8x4-inch loaf pan and grease it and line it with parchment paper.
Make the Cheesecake Batter
- Add room-temperature cream cheese and sugar to a bowl, then whisk them until smooth.
- Then, add eggs, one at a time, while whisking.
- Now, add the vanilla essence, salt, and mix, then sift the cornstarch, and heavy cream, and whisk everything until smooth.
Pour the Batter Into the Pan
- Pour the batter into the greased and lined pan.
- Jiggle the pan to level out the batter.
Bake the Basque Cheesecake
- Preheat the oven to 425°F or 220°C.
- Bake the cake for 20 to 25 minutes.
Cool the Cheesecake
- Take the pan out of the oven and let the cheesecake cool completely to room temperature.
Prepare the Chocolate Topping
- Add heavy cream, egg yolk, and salt into a pan before mixing.
- Put the pan over the stovetop on medium heat and bring to a simmer while mixing continuously.
- Remove it from the heat.
- Add semi-sweet dark chocolate chunks and mix till the chocolate melts.
Add the Chocolate Topping
- Pour the chocolate ganache over the cheesecake.
- Jiggle the pan to even it out.
- Chill, Slice & Serve
- Refrigerate the cheesecake overnight.
- Dust the top of the cheesecake with cocoa powder.
- Dip your knife in hot water before slicing.
- Serve and enjoy.