π°
Rather than making it because it was a snack that would make you feel good, Moon Jung-hee made it easy to make, so I tried to imitate it with the mini pumpkin I had already bought. First, I looked at the origin of Basque cheesecake by typing it in Google AI mode.
In the Basque Country of Spain's La ViΓ±a. As cheesecake derived from 'became famous, it seems to be a name created by combining 'Basque cheesecake', and Basque cheesecake is baked at high temperatures to caramelize the outside as if burning the outside. Outer Crispy (Crispy on the outside, moist on the inside), this is a dessert with this feature.
The meaning of Basque cheesecake
- Origin: It originated in the 'La Vigna' restaurant in San Sebastian, in the Basque Country of Spain, and became famous all over the world.
- Features: It is characterized by deliberately blackening the surface by baking at a high temperature, and the inside is creamy and soft (on the outside).
- Taste: Caramel notes and a hint of bitterness combine with a hint of sweetness.
- Alias: It is also called 'burnt cheesecake'.
________________________________________
- Time interval: 40 minutes (1 hour including the time to run in the oven)
- Food ingredients
1) Mascarpone cheese (purchased on sale at Curly) 100g
https://shopping.naver.com/window-products/kurlynmart/12275384179
(How about this product? [Yeongjun Ranch] Mascarpone Cheese 150g)
2) A pinch of maldon salt (salt is said to strengthen the sweetness of the cake, so buy the same product as the one written by Moon Jung-hee)
https://smartstore.naver.com/bakingjoy/products/9392348900
(Maldon Salt 125g English Sea Salt 100% Salt Flakes Salt: Baking Joy)
3) Lemon zest (best when dressed on top of the finished cheesecake)
https://smartstore.naver.com/bakingjoy/products/5494574588
(Lemon Zest Orange Zest Yuzu Zest : Baking Joy)
4) Ingredients not purchased (existing ones):
- 100g bio yogurt (Moon Jung-hee said that it is not Greek yogurt, so I used it as unsweetened yogurt)
- One egg
- A little honey
- 1T (tablespoon) potato starch
3. Cooking order
1) First, I warmed up the mini pumpkin or chestnut pumpkin (Moon Jung-hee's each) in the microwave for about 4 minutes.
2) Slightly cut off the top of the warmed pumpkin.
3) Scrape off the inside of the pumpkin.
4) I added 100 grams of yogurt, 100 grams of mascarpone cheese, 1 tablespoon of potato starch, 1 egg, a tablespoon of honey, and a pinch of maldon salt prepared in a blender.
5) The yogurt wasn't sticky, so I turned it into an electric blender and it mixed quickly.
6) Put the well-mixed cheese yogurt in the pumpkin.
7) The point here, in the broadcast, Moon Jung-hee put the cut pumpkin skin on it, put it in the oven, and turn it separately when turning it.
8) Before putting it in the oven, I sprinkled a little water on the cooking paper for steam, as I told Moon Jung-hee.
9) Put it in the oven and turn it to 170 degrees for 20 minutes as Moon Jung-hee said.
While spinning, I ate rice with bedbug rice cakes~π
10) At first, I turned the pumpkin with the pumpkin lid on, and after 20 minutes, the pumpkin cheek cake looked like it was cooked on the outside.
11) I took out the smallest of the three and cut it in half... It wasn't a cheesecake, but a smoothie came out (?). Anyway, one was a failure, and the other two were finished with cheesecake!
12) One of the other two stored on fringe for two days and have it with grabbing a coffee!
. 
π
Reference recipe:
