Materials
For the base
250gr. biscuits petit beurre or another of your choice, powdered
150gr. butter, room temperature
2 tsp. tablespoons brown sugar
For the cream
300g. cream cheese
200gr. brown sugar
250ml sour milk
½ Tsp. fresh star anise powder
2 tsp. teaspoon vanilla extract
4 eggs
400g. basmati rice boiled
For serving
1 caramelised milk
ΔιαδικασίαΓια the base: Mix all the ingredients in a bowl and lay evenly in a form for a cheesecake, with a diameter of 24m. Hold the mould at the edge.
For the cream: Beat in a blender the cheese with the sugar until light and fluffy and become a smooth cream. Then add the sour milk, star anise, vanilla and beat for 1-2 minutes, until incorporated with the rest of the mixture. Add the eggs one at a time and, once incorporated, and of these, remove the bowl from the mixer. Add the rice, and with the help of a ladle stir very well.
Pour the mixture into the pan and spread evenly. Bake in a preheated oven at 160oc for 1 hour and 10 minutes, until you can stabilize the cream.
Remove the cheesecake from the oven, let to fall a little bit the temperature and put it in the fridge for 2-3 hours, until completely cooled. At the end of baking the center of the sweet will be somewhat fluid, but when cold stabilizing.
For serving: Mix the caramelised milk with a spoon until fluffy, pour over the cheesecake and serve.
Photos: Anastasia Adamakis – Food Styling: Antonia Kati
Tips
To have 400g. boiled rice, you should boil 1 cup of rice, approximately.
The caramelised milk taste boiling 1 box of sweetened milk in a saucepan. for 3-3,5 hours.
Cheesecake with basmati rice and caramelised milk
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