Preheat oven to 230°C. Line a 7.5inch X 3 inch round cake tin with baking paper.
Add all ingredients for the cheesecake to the bowl of the stand mixer.
Whisk at a speed of “5” for a minute or slightly longer until the cheesecake batter is smooth, voluminous and glossy.
Ensure there are no lumps and whisk a little longer if you need to.
Pour the batter into the prepared tin and bake for approximately 30-32 minutes until browned on top. Turn off the heat and rest in the oven for another 1-2 minutes. Remove from oven. The cheesecake should have a good wobble around the middle when you gently shake the tin.
Cool completely and then refrigerate for at least 5 hours.
To Make The Gelato
Place the Kenwood Ice Cream Bowl attachment in the freezer for 10-12 hours.
Place sugar and egg yolks in the bowl of the stand mixer and whisk at a speed of “5” for 10 minutes until pale, creamy and smooth.
Heat milk, cream and salt in a small heavy bottomed saucepan on medium. Bring to a gentle boil while stirring constantly to avoid burning. Remove from heat and cool for 15 minutes.
Add a quarter of the cooled milk to the egg and sugar mixture. Mix swiftly with a silicone spoon until smooth and glossy.
Add the vanilla extract. Mix well.
Add the remaining milk to the egg and sugar mixture and mix well using the silicone spoon.
Chill the gelato mixture in the fridge for 10-12 hours.
Attach the frozen dessert maker attachment and the ice cream bowl from the freezer to the stand mixer. Pour the gelato mixture in the bowl and process at “MIN” speed for 40 minutes until you get a creamy gelato.
Scoop gelato into a shallow tin container. Add spoonfuls of the burnt basque cheesecake to the top of the gelato. Mix gently to evenly spread the cheesecake in the gelato. Cover your container with several layers of foil and freeze in the freezer overnight.
When ready to serve, soften the gelato at room temperature for 5 minutes. Scoop and serve.
Notes
Using Ice Cream Maker - If you don't have the Kenwood Ice Cream Bowl attachment, use any generic ice cream maker and churn as per the maker's instruction manual.Using the right cream for cheesecake and gelato - Use heavy cream (or thickened cream) that has a fat percentage in the range of 36%-45% for both the cheesecake and the gelato.