Hello,
Today's video is a Basque cheesecake.
This cake was first made at a restaurant called La Vina in Basque, Spain.
It's named after the Basque region of San Sebastian, Spain.
It's also called San Sebastian Cheesecake.
The difference compared with other cheesecakes is that it has no acidity, and it has smoky flavor because it bakes at high temperatures like it's scorching the surface.
I don't use any flour, so It melts more smoothly in the mouth.
And you can also feel the unique taste of cream cheese.
The ingredients are simple and the process is easy, but the taste is good.
I'd like to recommend that you make it.
The unique flavor of this Basque cheesecake is from baking like burning a cake at high temperature.
Be sure to preheat the oven enough and bake at high temperature!
▶Ingredients (Mold size: 15cm in Diameter)
350g Cream Cheese
80g Sugar
85g Egg
110g Heavy Cream
1) Loosen the soft cream cheese at room temperature without a lump.
2) Add sugar and mix well until sugar melts while pressing with a spatula.
3) Add the eggs at room temperature and mix.
4) Add whipped cream and mix.
5) Pour the finished dough into a parchment-lined mold.
6) Bake at 240 degrees for 25 to 30 minutes. ( Unox convection oven)
* Preheat oven sufficiently in advance. My oven is very hot, so I want you to raise the baking temperature a little bit more in the home oven.
* Cool the baked cheesecake at room temperature and keep it refrigerated. (Over 6 hours)
*Storage: The next day tastes better than the day it was made. You can keep it refrigerated for about 5 days by sealing it well in the food container. Please keep it frozen if you want to store it for a long time.
1 окт 2024
