Brownie mochi Burnt Basque cheesecake

Serves 1
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Directions

  1. 1First, prepare the brownie layer. Crack an egg into a bowl with castor sugar, brown sugar, and a pinch of salt.
  2. 2First, prepare the brownie layer. Crack an egg into a bowl with castor sugar, brown sugar, and a pinch of salt.
  3. 3First, prepare the brownie layer. Crack an egg into a bowl with castor sugar, brown sugar, and a pinch of salt.
  4. 4Mix the ingredients well.
  5. 5Mix the ingredients well.
  6. 6Mix the ingredients well.
  7. 7Add melted dark chocolate and butter.
  8. 8Add melted dark chocolate and butter.
  9. 9Add melted dark chocolate and butter.
  10. 10Add vanilla extract, all-purpose flour, and cocoa powder.
  11. 11Add vanilla extract, all-purpose flour, and cocoa powder.
  12. 12Add vanilla extract, all-purpose flour, and cocoa powder.
  13. 13Mix until well combined to form the brownie batter.
  14. 14Mix until well combined to form the brownie batter.
  15. 15Mix until well combined to form the brownie batter.
  16. 16Pour the brownie batter into a loaf tin lined with parchment paper.
  17. 17Pour the brownie batter into a loaf tin lined with parchment paper.
  18. 18Pour the brownie batter into a loaf tin lined with parchment paper.
  19. 19Prepare the mochi layer. Add glutinous rice flour, cornstarch, milk, castor sugar, and unsalted butter to a bowl.
  20. 20Prepare the mochi layer. Add glutinous rice flour, cornstarch, milk, castor sugar, and unsalted butter to a bowl.
  21. 21Prepare the mochi layer. Add glutinous rice flour, cornstarch, milk, castor sugar, and unsalted butter to a bowl.
  22. 22Mix thoroughly until you get a smooth liquid mixture.
  23. 23Mix thoroughly until you get a smooth liquid mixture.
  24. 24Mix thoroughly until you get a smooth liquid mixture.
  25. 25Cover the bowl with plastic wrap and microwave for 3 minutes until thick.
  26. 26Cover the bowl with plastic wrap and microwave for 3 minutes until thick.
  27. 27Cover the bowl with plastic wrap and microwave for 3 minutes until thick.
  28. 28Roll out the mochi dough, covered in plastic wrap.
  29. 29Roll out the mochi dough, covered in plastic wrap.
  30. 30Roll out the mochi dough, covered in plastic wrap.
  31. 31Place the mochi layer on top of the brownie layer in the loaf tin.
  32. 32Place the mochi layer on top of the brownie layer in the loaf tin.
  33. 33Place the mochi layer on top of the brownie layer in the loaf tin.
  34. 34Prepare the Basque cheesecake layer. Mix cream cheese, castor sugar, a pinch of salt, vanilla extract, cornstarch, eggs, and heavy cream.
  35. 35Prepare the Basque cheesecake layer. Mix cream cheese, castor sugar, a pinch of salt, vanilla extract, cornstarch, eggs, and heavy cream.
  36. 36Prepare the Basque cheesecake layer. Mix cream cheese, castor sugar, a pinch of salt, vanilla extract, cornstarch, eggs, and heavy cream.
  37. 37Pour the cheesecake mixture on top of the mochi layer.
  38. 38Pour the cheesecake mixture on top of the mochi layer.
  39. 39Pour the cheesecake mixture on top of the mochi layer.
  40. 40Bake the cheesecake until the top is burnt and the inside is creamy.
  41. 41Bake the cheesecake until the top is burnt and the inside is creamy.
  42. 42Bake the cheesecake until the top is burnt and the inside is creamy.
  43. 43Slice and serve the brownie mochi burnt Basque cheesecake.
  44. 44Slice and serve the brownie mochi burnt Basque cheesecake.
  45. 45Slice and serve the brownie mochi burnt Basque cheesecake.

Ingredients

  • 133 g dark chocolate
  • 133 g dark chocolate
  • 133 g dark chocolate
  • 73 g butter
  • 73 g butter
  • 73 g butter
  • 67 g castor sugar
  • 67 g castor sugar
  • 67 g castor sugar
  • 67 g brown sugar
  • 67 g brown sugar
  • 67 g brown sugar
  • 1 large egg
  • 1 large egg
  • 1 large egg
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 0.66 tsp vanilla extract
  • 0.66 tsp vanilla extract
  • 0.66 tsp vanilla extract
  • 47 g all-purpose flour
  • 47 g all-purpose flour
  • 47 g all-purpose flour
  • 20 g cocoa powder
  • 20 g cocoa powder
  • 20 g cocoa powder
  • 93 g glutinous rice flour
  • 93 g glutinous rice flour
  • 93 g glutinous rice flour
  • 27 g cornstarch
  • 27 g cornstarch
  • 27 g cornstarch
  • 187 g milk
  • 187 g milk
  • 187 g milk
  • 20 g castor sugar
  • 20 g castor sugar
  • 20 g castor sugar
  • 20 g unsalted butter
  • 20 g unsalted butter
  • 20 g unsalted butter
  • 600 g cream cheese (room temp)
  • 600 g cream cheese (room temp)
  • 600 g cream cheese (room temp)
  • 160 g castor sugar
  • 160 g castor sugar
  • 160 g castor sugar
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1.33 tsp vanilla extract
  • 1.33 tsp vanilla extract
  • 1.33 tsp vanilla extract
  • 20 g cornstarch
  • 20 g cornstarch
  • 20 g cornstarch
  • 4 eggs (room temp)
  • 4 eggs (room temp)
  • 4 eggs (room temp)
  • 253 ml heavy cream
  • 253 ml heavy cream
  • 253 ml heavy cream

Equipment

loaf tinmixerbowlspatularolling pin

Tips

  • The mochi plays a neutral palette between the richness of the chocolate and the creaminess of the cheese.