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Hello everyone.
This week's video is Chestnut Basque Cheesecake :)
Even though I made it, this recipe is really delicious... haha
It might look complicated because there are a lot of processes.
In fact, it's tasty enough even if you just make the cheesecake without the cream on top.
Be sure to make it!
▶Ingredients (for one 15cm diameter cake)
[Chestnut Basque Cheesecake]
- 320g Cream cheese
- 30g granulated sugar
- 42g light brown sugar
- A pinch of salt
- 100g Whole eggs
- 20g Egg yolk
- 10g Corn starch
- 235g heavy cream
- 115g Chestnut paste
- 5g Dark Rum
- 3g Vanilla extract
- 6 Candied chestnuts
1) Beat chestnut paste, dark rum, vanilla extract, and sugar in a food processor.
2) Add some measured heavy cream and loosen the paste well without lumps.
3) Add room-temperature cream cheese and mix well without lumps.
4) Add cornstarch and mix well without lumps using a food processor.
5) Add the room temperature whole egg and yolk and beat well without lumps using a food processor.
6) Add room temperature heavy cream and mix well without lumps using a food processor.
7) Strain the finished dough through a sieve and pour it into a mold lined with crumpled parchment paper.
8) Bake in a preheated oven at 230 degrees Celcius for 25 minutes.
* Baking time may vary depending on the oven you use.
9) Cool at room temperature to lukewarm and then cool in the refrigerator for at least 7 hours.
[Chestnut whipped cream]
- 225g heavy cream
- 16g granulated sugar
- 45g Chestnut paste
1) First, mix the chestnut paste, granulated sugar, and a little heavy cream well without lumps.
2) When 1) mixes well without lumps, add all the remaining heavy cream and whip until firm.
[Chestnut cream]
- 50g Chestnut paste
- 3g Dark Rum
- 20g Unsalted butter
1) Put room-temperature chestnut paste and unsalted butter in a bowl and mix well without lumps.
2) Add rum and mix to finish.
*Storage: It can be stored frozen for up to 2 weeks, and refrigerated for up to 4 days.
instagram : / jadore________
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