This cheesecake with caramelized Wagyu Bresaola combines the creamy texture of cheesecake with a surprisingly salty note. The combination of sweetness and savoriness creates a unique taste experience.
Ingredients
For the Bresaola Crunch
- 100 g Wagyu Bresaola
- A bit of brown sugar
For the crust
- 200 g Biscoff Lotus biscuits
- 100 g butter, melted
For the cheesecake filling
- 800 g double cream cheese (room temperature)
- 200 g sugar
- 3 eggs
- 200 g sour cream
- 1 tsp vanilla extract
- ½ zest and juice of a lemon
- 2 tbsp cornstarch
For the mulled wine glaze
- 250 ml mulled wine
- 1 tbsp potato starch (mixed with a little water until smooth)
Preparation
Prepare the crust:
Finely crush the Biscoff Lotus biscuits in a food processor. Add the melted butter to the biscuit crumbs and mix well. Line the bottom of a 24 cm springform pan with parchment paper and grease the sides. Evenly distribute the biscuit mixture on the bottom and press it down firmly. Pre-bake the crust in a preheated oven at 180°C (356°F) for about 10 minutes, then let it cool.
Cheesecake filling:
In a bowl, mix the cream cheese and sugar until smooth. Add the sour cream, vanilla extract, lemon zest, lemon juice, and cornstarch, stirring until well combined. Lightly beat the eggs, then gradually add them to the mixture, stirring thoroughly. Pour the filling onto the cooled crust, let it sit for a moment, and gently tap the pan on the countertop a few times to release any air bubbles. Bake the cheesecake at 160°C (320°F) (top/bottom heat) for about 50-60 minutes, until the filling is set but still slightly wobbly in the center. Turn off the oven and let the cheesecake cool inside with the door slightly open. Then refrigerate for at least 4 hours, preferably overnight, to set completely.
Mulled wine glaze:
Heat the mulled wine in a saucepan (do not bring it to a boil). Stir in the dissolved potato starch and briefly bring to a boil while stirring until the glaze thickens. Let it cool, then pour it over the cheesecake before serving.
Bresaola Crunch:
Cut the Wagyu Bresaola into thin strips and fry them in a pan without oil along with brown sugar until crispy. Let them drain on a paper towel, then sprinkle them over the cheesecake as a crunchy topping before serving.
