The 11*11 inch Swiss cake roll pan baking mat set is back in stock: https://u-taste.com/products/u-taste-11x11-inch-non-stick-silicone-baking-mat
Ingredients:
Coffee Basque Cheesecake
200g softened cream cheese
8g coffee powder/instant coffee
40g granulated sugar
8g cornstarch
2 eggs
60g heavy cream
No-bake cheesecake on top
180g softened cream cheese
35g confectioners’ sugar
50g homemade caramel
100g heavy cream
Topping
2-3 Lotus biscuits, finely crushed
Rosemary leaves optional
Homemade caramel
100g granulated sugar
20g water
1.5g salt
100g heavy cream room temperature
15g unsalted butter room temperature
Steps:
Coffee Basque
- Grab a deep baking tray, pour in some room temperature water until it reaches about 1 cm deep, send into the oven and preheat the oven to 320℉(160℃).
- Softened the cream cheese. In a clean bowl, bring together softened cream cheese, coffee powder, granulated sugar, and cornstarch, and use a hand mixer to beat until well combined. Add in two eggs, and beat until well combined. Add in heavy cream, mix until smooth.
- Fill each cupcake liner with batter until they are half-full. If the cupcake liners used can stand on its own, just place the cupcake liners in a baking tray that smaller than the one in the oven; if not, use a cupcake tin. Carefully place the baking tray/cupcake tin in the deep baking tray and bake for 40 minutes. Be careful of the splash of hot water during the process.
- Take the cakes out of the oven and let them cool down on a cooling rack.
Homemade caramel
- The heavy cream and unsalted butter for the caramel should be in room temperature. You can heat the heavy cream until it reaches 140℉(60℃). Set aside.
- In a saucepan, mix together granulated sugar and water before turn on the heat. Let the sugar dissolve over medium heat. No need to stir or mix them or it will form clumps. Just wait until sugar dissolve and it turns golden brown. Turn off the heat, whisk quickly while pour in the heavy cream. There will be so many bubbles and steam when you add in the heavy cream. Be careful of the splash and keep whisking until well combined.
- Add in salt and butter, mix until well combined.
- If you find the color is not deep enough or the texture not thick enough, turn on the heat, keep stirring over low heat for about 1-2 minutes until thickened. However, the caramel will taste bitter if you cook it for too long.
- Pour the caramel is a clean bowl to cool down, cover with plastic wrap and keep it cool in the fridge. Or you can store it in a clean air-tight container and keep it in the fridge, if you make it beforehand.
No-bake cheesecake on top
- In a clean bowl, add in heavy cream, and use a hand mixer to beat until it forms very soft peaks. Keep it cool in the fridge.
- In a clean bowl, bring together softened cream cheese, and sugar, and use a hand mixer to beat until smooth. Add in homemade caramel, beat until smooth. Add in the whipped cream, mix well.
- Pour the cream mixture into each cupcake liner to fill the cup, smooth the surface, and send into the fridge to chill until set.
- Chill the cakes until you can easily remove the cupcake liners.
Topping
- Pour the homemade caramel over the top of each cake, smooth it out and sprinkle some finely crushed Lotus biscuits on top. Thaw and serve.
