BASQUE CHEESECAKE by Alexis Bouillet

Preparation

1. 1 Cheesecake sablé

   Using a paddle attachment, gently combine butter and sugar in a mixing bowl.
   Add almond powder, then finish by adding the flour and baking powder.
   Roll out to a thickness of 3 mm, then freeze it.
   Bake at 150°C (300° F) for 20-25 minutes untill golden brown, then allow to cool at room temperature.
   Blend the sable base into a powder using a food processor.

2. 2 Cheesecake crunch

   Melt the white chocolate at 40°C (104° F), add the feuilletine, and mix well.
   Then, add the softened butter and the powdered cheesecake sable base.

3. 3 FROMAGE BLANC CHEESECAKE CREAM

   ln a bowl, mix the fromage blanc, cream cheese, sugar, brown sugar, and vanilla extract.
   Prepare a classic pastry cream with the milk, egg yolks, sugar, and cornstarch. Pour over the previous mixture.
   Add the whole eggs, cornstarch, and cream. Blend without incorporating air bubbles until a smooth texture is obtained.

4. 4 ASSEMBLY PROCEDURE

   Line 2 inox rings (15 cm (6 in) diameter X 5 cm (2 in) height). Place two layers of aluminum foil at the bottom and lining the sides with a Japanese baking sheet (for easy removal).
   Spread 150g of the cheesecake crunch inside the ring and let it set in the freezer.
   Prepare the Basque cheesecake cream and pour 750g of it over the crunch.
   On a tray with edges, pour water (2 cm high a round the ring) and bake the cheesecake in a water bath at 200°C (390° F), fan speed 2, vent open, for 30-35 minutes. Halfway through the baking process, you can turn the tray to ensure even coloration on the surface of the cheesecake. The final temperature in the center of the cheesecake should be 70°C (160° F).
   Let cool at room temperature, then refrigerate at 3°C (37° F) overnight.
   The next day, remove the cheesecake from the ring.