Ingredients for cheesecake:
750 cream cheese cheese
250 g mascarpone cheese
1 can of condensed milk with sugar
1/4 cup icing sugar
1 tsp vanilla extract
4 eggs
1 tablespoon flour
1.5 tablespoons of cornstarch
All ingredients must be at room temperature.
Creme brulee:
4 egg yolks
3 tablespoons sugar
300 ml heavy cream
vanilla pod
Round shape with a diameter of 24
Cooking cheesecake:
Put all the ingredients in the mixer bowl and mix until smooth.
Cover the bottom of the form with paper, wrap the bottom and sides in foil in several layers
Put the mass in the form.
The oven is heated to 150 degrees.
Put the form on a baking tray in which to pour boiling water so that it reaches the middle of the form.
Bake on medium level oven for an hour.
Cooking creme brulee:
Place the egg yolks with sugar in the mixer bowl.
Beat until the yolks are light.
Heat cream to boil with vanilla pod (do not boil).
Strain and trickle into the yolks constantly stirring.
Assembly:
Reduce the oven temperature to 120 degrees.
Take out the cheesecake from the oven to check for readiness (must be elastic across the surface).
Pour creme brulee on top and bake for 45 minutes without water bath.
Take the cheesecake out of the oven, let cool at room temperature.
Refrigerate for 12 hours in the refrigerator.
Take out the cheesecake from the fridge, remove the form to shift onto the dish.
Sprinkle brown or white sugar over the surface of creme brulee.
And caramelized torch.
source www.mojewypieki.com
The article is based on materials .
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