How To Make The Perfect Basque Cheesecake 

I prefer it to be a bit chilled... thanks for your golden hands for the amazing recipes..can't wait to try it ✌🌸

I made it this week and i can't decide, both chilled and room had amazing taste! Thanks a lot for the recipe!

I looooove room temperature Cheesecake! Thank you for the recipe. I am going to make it for a tea party )

If you ever need to make a cheesecake that has a base of graham crackers and butter (usually a no bake cheesecake) try this tip.. After lining the base of tin with the crumbs and firmly compressing it, bake it until firm, cool and then add the filling and chill.. Gives a nice crunchy base..

@@miskyloo887 Thank you. 😊👍

Thank you for sharing your experience with the recipe, it's great to hear that it turned out well for you and that others enjoyed it too! I'm glad you found the recipe helpful, and I appreciate your kind words. Enjoy the rest of your baking!

Angie, as long as they taste great they can crack all they want. You got this.

Ann Chovy, For me, this cheese cake taste incredibly amazing with starch and flour, so I guess is just personal taste. Every cheesecake is created for it's own purpose and taste. That is the reason why they even give it a name. Bake this basque 'burnt' cheese cake needs to be on hight temperature to achieve the burnt effect. So don't comment on how cheesecake should be and shouldn't be, and classified it the why you do. Let's leave it as personal preference. The world in evolving and you gonna hear there is more and more new cheesecake recipes in the future. How they build houses these days doesn't mean it has to be built like decades ago.

Que maravilha de receita obrigado chefe por compartilhar seus conhecimentos.

This cheesecake is so easy, it's hard to fail! I'm sure you'll succeed!

Not only the taste, the texture too. Especially when it is chilled. 😊

😂

Merry Christmas. 😊

Yes, indeed I am stress. Find myself difficult to breadth lately. End up difficult to do house chores. Well getting old. 😊

Will do.

You can find Philadelphia cream cheese in every supermarket in Belgium. There are some other brands too besides Philadelphia. Even Lidl sell Philadelphia cream cheese. The Dutch word is “room kas”. 😊

It is clearly stated in the video. You might have missed it.

🤣

Thank you so much for your kind comment! For the Basque cheesecake, I typically bake it at a high temperature of around 200°C for 40 minutes. However, oven temperatures may vary, so it's always a good idea to keep an eye on it and adjust the baking time if needed. You can definitely add a topping to your Basque cheesecake to enhance its flavors. Dolce de leche or whipped cream would be fantastic choices to serve alongside. The creamy sweetness of dolce de leche or the lightness of whipped cream can complement the rich flavors of the cheesecake. Feel free to get creative with your toppings and enjoy!

My oven actually has both convection and conventional settings, so I can switch between them depending on the recipe.

www.collectandgo.be/colruyt/nl/assortiment/inex-slagroom-40vg-brik-20cl Preferably use any cream that contains 40% fat, and you're good to go. Otherwise, cream with a 35% fat content is also suitable.

This cheese cake is baked without water bath.

@@michaellim Thank you Michael. Stay healthy ok 🥰🥰🥰🥰🥰🥰🥰🌹🌹🌹🌹🌹🌹🌹🙏🙏🙏🙏🙏🙏💎

That is correct.

The pan size is 20cm.

Hi! Great question. Yes, the cream cheese should be at room temperature for the best results. This helps it blend more smoothly with the other ingredients.

Heavy cream, double cream or whipping they are all the same depending on the country. As long the cream contain 40% fat or more, you are good to go.

It should be fine, if you don’t like sweet. But don’t expect your finished product will look the same as mine in this video.

For this recipe, you can replace the all purpose flour with cake flour.

Lemon juice in Basque cheese cake is used primarily for flavoring and to add acidity to the batter. While vinegar can be a substitute for lemon juice in terms of adding acidity to the cake, it may not provide the same flavor as lemon juice. Lemon juice has a unique citrusy flavor that adds a bright and fresh taste to the cake, whereas vinegar can have a more pungent and sour taste. If you don't have lemon juice and still want to make Basque cheese cake, you could consider using other citrus juices as a substitute, such as lime or orange juice, which could provide a similar flavor profile to lemon juice. Alternatively, you could skip the lemon juice altogether and still make a delicious Basque cheese cake. While the lemon juice does add a certain flavor, it is not a crucial ingredient in the recipe and the cake will still turn out well without it.

@@michaellim thanks sir

Will try, when I found a reliable recipe.

No water bath.

Is 20cm. It is written in the description box below the video.

@@michaellim Thank you!

Yes, is Philadelphia, but there are other brand of cream cheese too.