Brownie mochi Burnt Basque cheesecake
Serves 1
Directions
- 1First, prepare the brownie layer. Crack an egg into a bowl with castor sugar, brown sugar, and a pinch of salt.
- 2Mix the ingredients well.
- 3Add melted dark chocolate and butter.
- 4Add vanilla extract, all-purpose flour, and cocoa powder.
- 5Mix until well combined to form the brownie batter.
- 6Pour the brownie batter into a loaf tin lined with parchment paper.
- 7Prepare the mochi layer. Add glutinous rice flour, cornstarch, milk, castor sugar, and unsalted butter to a bowl.
- 8Mix thoroughly until you get a smooth liquid mixture.
- 9Cover the bowl with plastic wrap and microwave for 3 minutes until thick.
- 10Roll out the mochi dough, covered in plastic wrap.
- 11Place the mochi layer on top of the brownie layer in the loaf tin.
- 12Prepare the Basque cheesecake layer. Mix cream cheese, castor sugar, a pinch of salt, vanilla extract, cornstarch, eggs, and heavy cream.
- 13Pour the cheesecake mixture on top of the mochi layer.
- 14Bake the cheesecake until the top is burnt and the inside is creamy.
- 15Slice and serve the brownie mochi burnt Basque cheesecake.
Ingredients
- 133 g dark chocolate
- 73 g butter
- 67 g castor sugar
- 67 g brown sugar
- 1 large egg
- 1 pinch salt
- 0.66 tsp vanilla extract
- 47 g all-purpose flour
- 20 g cocoa powder
- 93 g glutinous rice flour
- 27 g cornstarch
- 187 g milk
- 20 g castor sugar
- 20 g unsalted butter
- 600 g cream cheese (room temp)
- 160 g castor sugar
- 1 pinch salt
- 1.33 tsp vanilla extract
- 20 g cornstarch
- 4 eggs (room temp)
- 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.
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