모찌바스크 : 미친 조합! 뉴욕타임즈 바스크치케,생초코,모찌의 만남!

♣️ If you're curious about the recipe and all the tips, please turn on the subtitles first! Hello everyone, it's Joconde here. This recipe, a unique combination of mochi and Basque cheesecake, seems like a sweet and flavorful distinctive dessert. It's incredibly popular in Asia these days. This dessert is divided into three parts: Basque cheesecake, raw chocolate, and chocolate mochi. I made the Basque cheesecake part using a modified recipe featured in the New York Times (with adjusted sugar content). The combination of chocolate ganache and chocolate mochi is so delicious that you'll find yourself wondering, "What is this? Can such a thing even exist?" The process is mostly about mixing the ingredients well, so it's quite easy to make. You must try making it! I baked the Basque cheesecake in a conventional oven at 220 degrees Celsius for about 22 minutes. However, keep in mind that temperatures and times may vary depending on the oven. The key point is not to overbake the cake; as shown in the video, remove it from the oven while the center is still jiggly. If you want more brown color on the surface, increase the temperature by 18°F (10°C) and bake for an additional 1-2 minutes. Let it cool at room temperature in the pan. This way, you can enjoy a creamy cheesecake throughout. Choose good quality couverture chocolate. Simply make the raw chocolate by pouring it over and let it set in the refrigerator. Store this dessert in an airtight container in the refrigerator. It's delicious even when chilled, but if you want to enjoy the creaminess of the cheesecake and the soft texture of the mochi, leave it out at room temperature for about 30 to 40 minutes before enjoying. This recipe is easy enough for beginners and makes a perfect gift for special occasions. Happy baking and thank you for watching! Ingredients ♥︎ Basque Cheesecake (15cm round pan) Cream Cheese 250g Sugar 52g Cornstarch 5g Eggs 2 (weight with shell 60g~62g) Heavy Cream 130g Vanilla Extract 5g ♥︎ Raw Chocolate Dark Chocolate 120g Heavy Cream 120g Butter 16g ♥︎ Chocolate Mochi Glutinous Rice Flour 110g Cornstarch 22g Sugar 35g Cocoa Powder 9g Milk 175g Vegetable Oil 13g Extra Cocoa Powder for dusting