After 14th of trying! Finally a creamy cheesecake

Made a creamy Basque burnt cheesecake 👌🏻🍦🧀

Ingredients:

- 450g cream cheese

- 200g sour cream

- 150g mascarpone

- 250g heavy whipping cream

- 2 tbsp corn starch

- 120g granulated sugar

- 3 eggs

- 1 tbsp vanilla

- 1 tbsp lemon juice

Instructions:

- Preheat the oven to 220c

- In a small bowl, whisk the corn starch and flour. Set aside.

- In a large mixing bowl, add room temperature cream

cheese, mascarpone, and sour cream. Mix until the mixture is smooth and creamy. Add the heavy whipping cream, vanilla and mix well.

- Then sift in the flour mixture, gently fold it into the batter until combined

- Using an electric mixer, beat the sugar and eggs

until fluffy for about 4 min. Add the egg mixture into the

cheesecake mixture and stir well.

- Pour the cheesecake batter into the prepared pan. Bake for 27-30 min.

(Note: If the cheesecake still seems too jiggly you can bake it for another 6-7 minutes at 240c but remember that it should be more creamy and jiggly in consistency than regular cheesecake.

Remove from the oven and cool. Chill in the refrigerator for at least 6-7 hours, or better overnight.

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