Basque Cheesecake
Baking and Desserts | Spanish cuisine
⏳ Time
1 hour
🥕 Ingredients
6
🍽️ Servings
10
Description
Equipment: a 26 cm ring mold, 2 sheets of parchment paper. Note: I use Cremette Hochland cream cheese 65%. 340 grams of eggs is approximately 6 large eggs. I use Guzman vanilla paste, 2–3 teaspoons. It's better to experiment with the dark crust, as increasing the cooking time will reduce the creaminess.
Ingredients
- Semi-soft cream cheese - 31.7 oz
- Egg white - 4 pieces
- 33% Cream - 17 fl oz
- Sugar - 7.8 oz
- Corn Starch - 1.1 oz
- Vanilla extract - 2 teaspoons
Step by Step guide
Step 1
Line the bottom and sides of the ring mold with parchment paper. The parchment on the sides should be twice as high as the sides themselves. Preheat the oven to maximum — 250–527°F.
Step 2
Bring the cream cheese and eggs to room temperature. The cream should be either at room temperature or slightly warmed. Mix the cornstarch with the sugar.
Step 3
Mash the cream cheese in a mixing bowl with a paddle attachment. Add the eggs and vanilla paste.
Step 4
When the mixture becomes homogeneous, add the cornstarch and sugar. Finally, pour in the warm cream.
Step 5
Blend the mixture with an immersion blender in such a way as to avoid incorporating air bubbles, or gently mix with a spatula.
Step 6
Pour into the lined mold and bake for 20–25 minutes. The finished cheesecake will wobble significantly and seem undercooked.
Step 7
Cool to room temperature, then refrigerate for 3–6 hours. Remove the ring only after it has fully stabilized.
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