GIFTS
This cheesecake with caramelized Wagyu bresaola combines the creamy texture of cheesecake with a surprisingly salty note. The combination of sweet and savory creates a unique taste experience.
Ingredients
| for the Bresaola Crunch |
|
| 100 g | Wagyu Bresaola |
| Something | Brown sugar |
| for the floor | |
| 200 g | Biscoff Lotus Biscoffs |
| 100 g | Butter, melted |
| for the cheese filling | |
| 800 g | Double cream cheese (room temperature) |
| 200 g | Sugar |
| 3 | eggs |
| 200 g | Sour cream |
| 1 tsp | Vanilla extract |
| 1/2 | Zest and juice of one lemon |
| 2 tbsp | cornstarch |
| for the mulled wine glaze | |
| 250 ml | Mulled wine |
| 1 tbsp | Potato starch (mixed smooth with a little water) |
THE PERFECT DESSERT FOR YOUR 3-COURSE MENU
This cheesecake with caramelized Wagyu bresaola is the perfect dessert for your three-course meal. The harmonious combination of creamy cheesecake and the savory note of the bresaola ideally rounds off the menu.
preparation
- Prepare the base: Finely crush the Biscoff Lotus biscuits in a food processor. Add the melted butter to the biscuit crumbs and mix well. Line the base of a 24 cm springform pan with parchment paper, grease the sides, and spread the biscuit mixture evenly over the base. Press down firmly. Bake the base in a preheated oven at 180°C for about 10 minutes, then let it cool.
- Cheesecake filling: In a bowl, beat the cream cheese and sugar until creamy. Add the sour cream, vanilla extract, lemon zest, lemon juice, and cornstarch, and mix until smooth. Whisk the eggs and gradually add them to the mixture, mixing well after each addition. Pour the filling onto the cooled cookie crust, let it sit briefly, and gently tap the pan a few times on the work surface to release any remaining air bubbles. Bake the cheesecake at 160°C (325°F) for about 50-60 minutes, until the filling is firm but still slightly wobbly in the center. Let the cake cool in the turned-off oven with the door slightly ajar, then refrigerate for at least 4 hours, or preferably overnight, to set completely.
- Mulled wine glaze: Heat the prepared mulled wine in a saucepan (do not boil). Stir the dissolved potato starch into the warm liquid and bring to a boil briefly, stirring constantly, until the glaze thickens. Let it cool and pour it over the cheesecake before serving.
- Bresaola Crunch: Cut the bresaola into thin strips and fry in a pan without oil with brown sugar until crispy. Drain on kitchen paper and sprinkle over the cheesecake as a crunchy topping before serving.
