Brazo De Mercedes Cheesecake
The best sweet combo you’ve never imagined before.
Share
Twitter
Email
Ingredients
CHEESECAKE
- 5-8 pcs Graham or digestive crackers
- 1 1/2 tbsp Melted butter
- 1 block Cream Cheese (250g)
- 1/2 cup Heavy Cream
- 1/4 cup White Sugar
- 1 pc Egg
- 1 pc Egg yolk
BRAZO CAKE
- 6 pcs Egg Whites
- 1/2 tsp Cream of Tartar
- 1/3 cup White Sugar
- Powdered Sugar (for garnish)
CUSTARD CREAM
- 5 pcs Egg yolks
- 1/2 cup Condensed Milk
- 1/2 tsp Vanilla Extract
Instructions
CHEESECAKE
- Crush the crackers in a ziplock bag using a rolling pin or crush it using food processor
- Grease your pan with butter and cut out a parchment paper shaped as circle and place it in your springform pan
- Pour in the crushed crackers and mix it with melted butter. Mix until butter is incorporated
- Press firmly in the pan and chill it for atleast 15 mins,
- In a large bowl, slice the cream cheese into smaller blocks and whisk using hand mixer until creamy
- Add in the sugar, egg and egg yolk then beat until the mixture is smooth and creamy in high speed for 2 minutes. Don’t overbeat to avoid cheesecake to deflate or crack
- Add the heavy/all purpose cream and lemon zest then beat until fully combined. Avoid putting too much lemon zest else it will taste like lemon cheesecake.
- Place parchment paper on the side of your pan and pour in the batter then flatten with spatula anbd shake it to flatten more.
- Wrap the pan twice with aluminum foil to ensure it will not be soaked with water
- Pour 1 inch of boiling water in your roasting pan for the water bath then place the springform pan in the roasting pan.
- Bake the cheesecake for 50 mins @170C.
BRAZO CAKE
- In a large bowl, combine egg whites and cream of tartar then beat using electric mixer in medium speed until soft peaks form.
- Add the white sugar and continue mixing until stiff peak.
- Use the same size of pan of your cheesecake and put a parchment paper as well.
- Pour in the meringue and smoothen it using rubber spatula
- Bake @ 180C for 45mins.
CUSTARD CREAM
- In a sauce pan, combine egg yolks, lemon zest, condensed milk and vanilla extract
- In low heat, continously mix using a whisk until the texture becomes thick
- Cool it down and put it in a piping bag to easily spread it later (optional)
- Once cheesecake has cooled down, spread the custard cream on top and place the brazo cake then press it a little.
- Sift powdered sugar on top
- Slice, share, serve and enjoy!