Basque cheesecake

Here's a cheesecake that doesn't need to be distributed. The Basque cake comes from the border area between France and Spain: Basque. This cake has a fragrance, a delicate internal taste, a fragrance of cheese, and it's supposed to be a zero-failed cake. Ash uses a 6-inch round model and 350 g cheese to make heights better. Because most of the cream cheese we buy is 200g, 250g, 1kg. So if you want to make 200g or 250g or 320g cheese cake, you can convert the ratio to ash. Conversion method, 250 ÷350 = 0.714, so that all materials x 0.71 can be so pushed. The cake will be shorter, and the bake time will be reduced by one or two minutes。

Recipe Recommendations

cream cheese 350g
light cream 200g
fine sugar 85g
eggs of 3
egg yolk one
corn starch few drops
vanilla extract few drops

sweetening
roast
ten minutes
ordinary

Steps for Basque cheesecake

prepare the materials required to soften the 350g cream cheese from the freezer in advance。

Add fine sugar to softened cream cheese and mix it with fine cheese。

Three eggs and one yolk were added to the cheese in three sessions。

The next egg fluid is added after a smooth and smooth mix until the egg fluid is fully added to the cheese paste。

add 200 g of light cream and mix it with cheese。

With a little vanilla。

Add sifted corn starch。

Smash even。

Six inches of cake moulds are covered with oil paper, mixed cheese is thrown into the moulds, and the lifting moulds are hit twice on the desktop and bubbles are blown out。

The oven is 220 degrees preheat and the mid-level roast is approximately 23 minutes. If you like Basque, you can bake for two or three minutes。