Basque Cheesecake with Sobacha

In the bowl of a mixer fitted with a flat beater, mix all the ingredients until you obtain a smooth dough.
Roll out the dough to a thickness of 3mm between two sheets of baking paper, then refrigerate for 30 minutes before baking.
Prick with a fork and bake in a convection oven at 150°C (V3) for about 25 minutes.
Allow to cool, then crush and blend to obtain a powder.

In the bowl of a mixer fitted with a paddle attachment, soften the butter and incorporate the remaining ingredients.
Press 180 g of the reconstituted shortbread into a 19 cm diameter cheesecake pan with a removable bottom, lined with parchment paper.

Bring the cream to a boil and add the sobacha. Let steep for 10 minutes, then use a Thermomix-type food processor to blend until smooth.
Using a hand blender, blend the ingredients in the order listed in the recipe, taking care to incorporate as little air as possible.
Lightly heat the cream cheese in the microwave (30°C) to soften it and make it easier to incorporate.
Fill the cheesecake mold with the reconstituted shortbread base with 1250 g of the mixture.
Bake in a preheated convection oven at 225°C for 12 minutes, keeping the fan on maximum (V5). Turn the tray halfway through cooking to ensure even coloring.
Once the top of the cheesecake is nicely colored, lower the temperature to 150°C and the fan to 3 and continue baking for 18 minutes. The Basque cheesecake is cooked when the core temperature reaches 58°C to 60°C.
Remove the cheesecake from the oven and leave to cool on a rack at room temperature for 1 hour before placing in the refrigerator for 8 hours.