Basque cheesecake

Basque cheesecake

Feels like it's the most economical cake. But it feels like it's a collection of failed cakes: it collapses because it doesn't blow, it's out of caramel, it's out there, it's out there, it's out there, it's out there, it's out there, it's out there, it's out there, it's out there, and it's out there, and it's out there, and it's out there, and it's out there, and it's out there, and it's out there, and it's out there, and it's out there, and it's out there, and it's out there, and it's out there, and it's out there, and it's out there, and it's out there, and it's out there, and it's out there, and it's out there, and it's out there, and it's out there, and it's out. It's just to boil, not to bake too much, so the flour must be small. This is 6 inches, 8 inches = 6 inches x 1.75. The oven temperature was 10 degrees high, 240 degrees and 220 degrees, respectively。