Hello everyone, this is Qiong
Today I will share with you the Basque burnt cheese cake I made
Although this cake looks ugly
But because of the ugly burnt skin and sweet and soft heart, it is loved by everyone
After you understand the process of making Basque cheesecake, it is difficult to roll over.
I use a 6-inch chiffon cake mold, today I plan to make a 6-inch basque burnt cheesecake
You can put some butter inside the mold, which is good for the mold and baking paper
Prepare a large piece of baking paper, knead it, and put it in the mold
If the baking paper is relatively small, 2 layers are recommended
Prepare some cream cheese and take it out of the refrigerator half an hour in advance
Either use water-proof heating or microwave heating to soft it.
Put the cream cheese that has softened at room temperature in a basin and stir constantly with a spatula
Until it becomes very smooth
You can also use an electric whisk to stir at low or medium speed
Stir until it is very smooth, there are no small particles
Then add 80g white sugar and continue to stir evenly
After stirring, add 3 eggs at room temperature in sequence
Eggs just taken out of the refrigerator are prone to oil and water separation
Add one by one, stir well and then add the next
After adding all 3 eggs, the cream cheese became more watery
In order to remove the fishy and increase the flavor of the cheesecake, you can add more vanilla extract
Then add 150g whipping cream
Add the cream and stir well
Then sift in 10g corn starch
You can use cake flour instead of cornstarch
If you choose not to add it, this cake is just for you to toss and not roll over
But the taste will be different
At this time, you can stir for a while to let the cornstarch and cheese paste fully fuse
After stirring, pour into the mold prepared before
Shake slightly to remove some bubbles
Put it into the preheated oven and put it in the middle of the oven
Bake at 210°C (415℉) for 30 minutes
The freshly baked cake can still be shaken and left on the table to dry to room temperature
Then put it in the refrigerator and refrigerate for about 4 hours so that it tastes better
The important components of Basque cake are: cream cheese, eggs and cream
If the ratio of cream cheese is assumed to be 1, then the ratio of eggs and cream is about 1/2 respectively
The main function of cream cheese and eggs is to support the cake body
Cream can make the cake smoother
You can increase or decrease the ingredients according to your preferences
Make a Basque cheesecake that suits you
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I’m Qiong, see you next time