Weird Basque Burnt Cheesecake

Note 1 : Inspired by Jennifer Yee's cheesecake

A. Pastry Cream Filling

Based on cheesekut filling

3 egg yolks

500gm full cream milk / heavy cream

100gm sugar (original 150gm feels too sweet)

1/2 cap vanilla essence

50gm corn starch

50gm butter

250gm cream cheese

1. Beat egg yolks until light and fluffy. Set aside.

2. Heat cream, sugar, vanilla essence, and corn starch on medium fire to a slight simmer. Take off from heat.

3. Spoon cream mixture to egg yolks, one spoon at a time, while whisking to incorporate. Repeat until all cream is added into egg yolks.

4. Heat cream mixture again until thickened. Whisk continuously. Once thick, stop cooking.

5. Add in butter and whisk to incorporate as butter slowly melted in.

6. Let cool and store in the fridge for at least 4 hours.

7. Beat cream cheese until light. Slowly add in cold pastry cream and beat until smooth. Set aside to cool in the fridge until further use.

B. Cheesecake

Inspired by <https://spanishsabores.com/burnt-basque-cheesecake-recipe/#recipe>

500gm cream cheese

150gm sugar

100gm yogurt / heavy cream

1/2 cap vanilla essence

3 eggs

1 1/2 tsp (1/2 tbsp) all purpose flour

1. Beat cream cheese, sugar, yogurt, and vanilla essence until light and smooth.

2. Add in egg one at a time and beat until well incorporated.

3. Add in flour and beat until well incorpora

4. Cool in the fridge until further use. At least 30 minutes.

5. For assembly, pour cream cheese custard first, then pipe pastry cream in the middle, then top off with the remaining cream cheese custard.

6. Bake in 200°C in a 8-inch round pan

35 minutes : runny center

40 minutes : wobbly center

45-50 minutes : hard center