Trending Basque Iceberg Cheesecake

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How to make this trending Basque Iceberg Cheesecake. This viral variation features a classic creamy Basque burnt cheesecake base topped with a thick layer of rich chocolate ganache and a dusting of cocoa powder.

Here's what you'll need:
For the Basque:
450 grams cream cheese
1/2 cup sugar (100g)
3 large eggs
1 tsp vanilla (5ml)
1/2 tsp salt (3g)
1 cup whipping cream (250g)
3 tbsp cornstarch (21g)
For the Chocolate Lava:
2 egg yolks
1.5 cups whipping cream (375g)
1.5 cups semi-sweet chopped chocolate

1. Preheat oven at 240C.
2. In a bowl, beat together cream cheese and sugar until smooth and creamy.
3. Add eggs one at a time. Beating after evey addition. Add vanilla and salt. Add whipping cream. Add cornstarch. Beat until incorporated. Scrape sides and bottom.
4. Line a 7x3 inches springform pan with parchment paper. Pour cheesecake mixture.
5. Bake for 25 minutes or until light brown. Set aside to cool down. Then place in the fridge for at least 2 hours.
6. In a pan, mix together egg yolks and whipping cream until incorporated.
7. Turn heat on low and continue stirring until bubbles slight appears.
8. Pour in a bowl of chopped chocolate. Let it sit for 5 minutes for the chocolate to melt. Add butter and stir. Pour onto the cooled cheesecake. Chill in the fridge for at least 2 hours or overnight.
9. Dust with cocoa powder when serving.
10. Serve and enjoy!
11. All the love~Weng
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