Here the report with the sugar content: if doing as the recipe, 50g of sugar, it tastes more like New York cheese cake or Starbucks. For some people is fine, for others to sweet. According to the San Sebastián restaurant, La Viña, the sugar content shouldn’t be higher than 17% of the cheese, in this case 34g. I tried that way and the cheese is more prominent. Some recommend to use Elemental cheese and for a real challenge, Blue Cheese. I like with less sugar but some other people like sweeter. Best to try both ways and see how it goes
I alway buy this from the store and eat it with fig jam or wild cheery jam but seeing how easy it is to make it at home I will definitely try this recipe. Thank you Mari 💕
This cheesecake is one of the best 👌 😋, I love it so much 😍😍, take a look at my channel too if you like 😊 I would be very happy to share my simple and delicious recipes with you 🥰🥰🥰🥰
Reminds me of a DUTCH BABY. Because all your recipes are delicious, I've the first cookbook from the First Cooking School in the USA, THE BOSTON COOKING SCHOOL COOK BOOK - 1898, first publication. FANNIE MERRITT FARMER. These tips are very useful - Wax Paper was used way before parchment paper, wax side down. A can of EVAPORATED MILK, COLD from the fridge, whips up like heavy cream. Purees can be folded into this whip and used as toppings with Caramel sauce, which is only eggs, scalded milk, sugar, salt, vanilla and sugar over any hard sauce. Add two tsps of coffee to the whipped topping. Unflavored gelatin was used instead of cornstarch. Layer stale cake and peaches and pour this custard over, can be chilled or served warm. BREAD CRUMBS are used for the crust of cakes - mix bread crumbs well with sugar (or not), add melted butter and there's the crust for cream cheese cakes and the likes. Many times I've used breadcrumbs, as there were no graham crackers and the breadcrumbs offset the sweetness of the cakes. With BREAD PUDDING, milk is used to soak the bread. Back then more than half the stuff we use now wasn't invented. There certainly were no dough hooks. Feeling that kneaded dough change texture in your hands is what bread making is all about! You're never at a loss when it comes to baking. Just think of what they did more than one hundred years ago! Thank you, Hida M. Your recipes had me bring out this cook book and give it another LONG read. You would love it ❤
Lovely recipe! With no disrespect I would like to point out that this amazing cheesecake is called Basque and not Baspue as it originates from the Basque country.
As we said in the Basque country : Milesker ( thanks ) for this : ) If you came to our country someday, you might wanna try and learn how to make "Basque Macaron". Just like a regular macaron, but with way more butter and no cream between
Breadcrumbs can be used for a crust, cheesecake, tarts. Mix them with melted butter and press. The breadcrumbs don't have to be handmade either. Just stay away from panko.