Making BLACK SESAME BASQUE CHEESECAKE (BEST CHEESECAKE EVER!) скачать в хорошем качестве

Making BLACK SESAME BASQUE CHEESECAKE (BEST CHEESECAKE EVER!)

making black sesame basque burnt cheesecake! YUMMMMM! Follow us on this YouTube journey! *recipe adapted from Bon Appetit’s Basque Burnt Cheesecake* 2lbs cream cheese (softened) 1.5cups granulated sugar 5 jumbo/extra large eggs (6 large eggs) 1tsp vanilla extract 2cups heavy cream 1tsp salt 20g all purpose flour 20g black sesame powder 1. Line a 9-inch springform / deep cake pan with 2 sheets of parchment paper overlapping each other. Make sure there’s enough parchment paper overlying the edges of the pan so that the cheesecake may rise and fall. 2. First, make the plain cheesecake batter. Beat 1lb of cream cheese with 3/4c of granulated sugar until creamy and smooth. Scrape the edges of the bowl as well as the paddle attachment every so often to make sure everything is incorporated. 3. On medium speed (2), add 2 eggs + 1 egg yolk, one at a time until fully mixed. Make sure to scrape down the sides of your bowl and paddle attachment. 4. On medium-low (1), add 1cup heavy cream, 1/2tsp vanilla extract, and 1/2tsp salt. Continue to mix until creamy and smooth. 5. When the batter is well mixed, sift 20g of all purpose flour over the top and stir until incorporated. Set this batter aside. 6. Next, make the black sesame cheesecake batter. Beat 1lb of cream cheese with 3/4cup of granulated sugar until creamy and smooth, scraping the edges of the bowl and the paddle attachment to make sure everything is well incorporated. 7. On medium speed (2), add 2 eggs + 1 egg while, one at a time until fully mixed. Make sure to scrape down the sides of your bowl and paddle attachment. 8. On medium-low (1), add 1cup heavy cream, 1/2tsp vanilla extract, and 1/2tsp salt. Continue to mix until creamy and smooth. 9. When the batter is well mixed, sift 20g of black sesame powder over the top and stir until incorporated. 10. Preheat your oven to 400F. Pour the black sesame batter into the parchment-lined pan. Next, pour the plain batter into the pan. 11. Place the springform pan on a baking sheet and bake on the middle rack of your oven for ~65 minutes. The top will like browned and slightly burnt, but the cheesecake will still be jiggly! 12. Remove from the oven, admire the jiggly-ness, and let cool. Then, lightly cover the cheesecake and chill in the fridge. 13. We enjoyed the cheesecake more when it was thoroughly chilled :). Enjoy! BEST CHEESECAKE EVER!! - johnson @itsnachopie Carmen - @carmennpie johnson - @johnsondiep #bonappetit #Basquecheesecake #blacksesame