Trending Basque Iceberg Cheesecake

Por Savor Easy · 110 min

Ingredientes

Modo de preparo

1. Preheat the oven to 240°C.
2. Beat the cream cheese and sugar in a bowl until smooth and creamy.
3. Add the eggs one at a time, beating after each. Add the vanilla, salt, whipping cream and cornstarch, beating until combined. Scrape down the sides and bottom.
4. Line a 7x3 inch springform pan with parchment paper and pour in the batter.
5. Bake for 25 minutes, or until lightly browned. Let cool, then refrigerate for at least 2 hours.
6. In a pan, whisk the egg yolks and whipping cream together until combined.
7. Over low heat, keep stirring until small bubbles appear.
8. Pour the hot cream over a bowl of chopped chocolate and let it sit for 5 minutes to melt. Add the butter and stir, then pour over the chilled cheesecake. Refrigerate for at least 2 hours or overnight.
9. Dust with cocoa powder just before serving.

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