Cream Cheese 250 g
Eggs 2 units
Egg Yolk 1 unit
Caster Sugar 55 g
Light Cream 180 g
Corn Starch
12 g Soften the cream cheese at room temperature until smooth and free of lumps. Add granulated sugar and fold until the sugar dissolves and the cheese mixture is smooth and free of granules. Beat the egg liquid until uniform, then add it to the cheese mixture in three small additions. After each addition, stir the egg liquid and cheese mixture until fully combined before adding the next portion. After the egg liquid and cheese mixture are completely combined, add the heavy cream. After the heavy cream is mixed evenly into the cheese mixture, add the corn starch and stir until smooth and free of granules. Sift once to make the cheese mixture finer. Pour into a chiffon cake springform pan lined with parchment paper and tap lightly several times to remove small air bubbles. Place into a preheated oven at 230°C, then bake on the middle rack with both upper and lower heat at 220°C for about 23 minutes.Ding! Time is up, and the piping hot Basque cheesecake is out of the oven, filling the whole house with the aroma of cheesy milk fragrance, absolutely intoxicating!
The slightly golden-brown crust makes one’s mouth water at the sight of it! After removing from the oven, let it cool for about one hour, then transfer to the refrigerator to chill for four hours or overnight. After chilling overnight, it looks even more delicious! Take a piece, rich in milky fragrance with a slight hint of saltiness, and pair it with a cup of latte coffee ☕ — simply pure happiness! My son’s favorite original Basque cheesecake, he can finish two pieces at once without feeling heavy. My recent Basque collection includes Earl Grey tea, original, pistachio Basque, yogurt strawberry mousse Basque, and double blueberry cheese Basque — every flavor is delicious.
