Cheesecake is much lower in calories than cream cake, rich in milk flavor, cool but not greasy. Recently, there is a very popular cheesecake called Basque Cheesecake. Although this kind of cake is named after the place name of Spain, it is the most popular in Japan. This cake is really simple, it can be made on a zero baking basis, and it is more delicious than any cake I have ever made. Basque cake is simpler than Qifeng and ordinary cheesecake. No need to send eggs or take a bath. Just mix them with cheese, eggs and cream and bake them in the oven. There is no technical difficulty, no need for modeling, and the zero baking foundation is easy to do. Although the method is simple, Basque cake is more fragrant and rich than cheesecake. High temperature baking makes the surface of cheese brown, but the inside is still tender and smooth, so it is fragrant and silky.

Basque cheese cake ingredients: 3 eggs, 2 yolks, 350g cream cheese, whipped cream 150g, sugar 100g, corn starch 10g.

Step 1: Soften 350 grams of cream cheese with warm water, and stir with a spatula while softening. If the room temperature is high in summer, it can be softened directly at room temperature until the cheese is smooth and particle-free.

Step 2: Add100g sugar and continue to stir in warm water until the sugar melts. 150g whipped cream is also heated with warm water.

Step 3: Turn the whisk to low speed to make the cheese smooth, add warm whipped cream several times, and then beat the cheese and cream completely with the whisk until the cheese is smooth.

Step 4: Add the mixture of 3 eggs and 2 yolks into the cheese in batches and stir at low speed with an egg beater. After the egg liquid and cheese are completely mixed, sieve in 10g corn starch, stir with a scraper until there is no dry powder, and finally beat with an egg beater until there are no starch particles.

Step 5: spread oil paper in the 6-inch cake mold, the oil paper is slightly higher than the mold, pour the evenly stirred cheese paste into the mold from the height of 20 cm, and gently shake out bubbles on the desktop.

Step 6: Heat the oven up and down at 230℃ and bake the middle and lower layers for 25 minutes until the surface is reddish brown.

Step 7: Take it out after baking. Just take it out and gently shake the mold. Cheese will flow. Set aside and cool to room temperature, and the cheese will gradually solidify. After cooling, put it at the bottom of the cake and put it in the refrigerator.

After refrigeration 12 hours, Basque cheesecake is ready. Tear off the surface oil paper and eat. Basque cheese is characterized by high-temperature baking, which scorches the surface of the cheese and tastes particularly fragrant, with a slight flow inside. The cheese baked by this recipe is tender and smooth, and the taste is fragrant and silky. Basque cake is simple, the key lies in the formula. It must be baked at a high temperature, and the baking time should not be too long, so as to ensure that the surface of the cheese is burnt, but the inside is still tender and smooth, and the cheese will not be baked old and the taste is smooth.

skill

1, cream cheese must be completely softened, and it can't be taken out of the refrigerator directly. There will be particles, which will be softened until smooth and then mixed with cream.

2. Cream is heated in warm water, so that when it is mixed with cheese, it will not lead to precooling and solidification of cheese, so the cheese paste is still smooth.

Basque cake must be baked at high temperature, generally at 230℃. It's best to bake until the surface is black, which will be very fragrant, but don't bake it for too long, otherwise the baked cheese will not be tender and smooth.