Zero Failure Afternoon Tea [Basque Cheesecake] with strawberry jam secret recipe

Basque cheesecake originated in the Basque Country of Spain, and its original name was Burnt cheesecake, which means "burnt cheesecake". This cake is baked at high temperature, and the caramelization reaction on the surface infuses the cheese with a unique burnt flavor, so it was also named the 2019 dessert of the year by the New York Times! The baked black shell is not bitter, but it gives the cake a strong caramel aroma. When eating Basque cheesecake, I like to cut out a corner and drizzle two spoonfuls of sweet and sour jam to eat it together, and the taste will be more layered. The recipe is also accompanied by the strawberry jam method~

Ingredients

【6inchflowingtaste】

Creamcheese 400g

Castersugar 90g

Wholeeggs 2 piece（100g）

Eggyolk 2 piece

Whippingcream 200g

Cornstarch 8g

【6inchsolidtaste】

Creamcheese 200g

Castersugar 50g

Eggyolk 1 piece

Wholeeggs 2 piece

Whippingcream 110g

Cornstarch 5g

【Strawberryjam】

Strawberry 500g

Lemon 1 piece

Castersugar 150g

Syrup/maltose 40g（ optional）

Cooking Instructions

ã€Basque Cheesecakeã€‘ Soften the cream cheese at room temperature in advance, pour it into a cooking bowl, add 90g of caster sugar, and stir well with an egg whip
Add 2 egg yolks and 2 whole eggs in 3 times, each time you add them, stir evenly and then add the next time, and it is easy to stir unevenly when adding at one time
Add 200g of whipping cream and 8g of cornstarch/cake flour and stir well
Grease the bottom of a 6-inch round mold, then put baking paper, fold the edges, and pour in the stirred cheese paste
Bake the cheesecake in a preheated oven at 220-230 degrees for 30-35 minutes, take it out and let it cool and refrigerate overnight before serving
ã€Strawberry Jamã€‘ 500g of strawberries are washed and cut in half, pour into a cooking bowl, add 150g of caster sugar and 1 lemon juice and marinate for more than 2 hours, the best one night
Pour it into the milk pot, do not need to add water, boil directly over medium and high heat, skim off the foam, add maltose/syrup, stir while cooking to prevent sticking to the bottom, cook until thick, turn off the heat, and scrape the spatula with your fingers to see obvious lines
Boil heat-resistant glassware in boiling water for 1-3 minutes to dry or bake in the oven at 110 degrees for 15-30 minutes to sterilize, and add strawberry jam while hot