Classic Basque Cheesecake :: Cream Cheesecake
The other day, cream cheese was on sale at the mart for one plus one, so I brought it. I really enjoyed putting it in the refrigerator and thinking about what to make. Then, something suddenly happened and I thought it would pass the expiration date, so I made a cheesecake that can use cream cheese the most. Among them, I made Basque Cheesecake, which is hot these days.When I finished eating it, the middle part is soft and soft. The outer part was a thick, edible cheesecake. It was so delicious that one piece went by so quickly. It was a cheesecake that I enjoyed a lot because it's been a while since I had cheese cake. It's easy to make, so I think it's recommended for easy home baking. Classic Basque Cheek Cake that you can simply enjoy with a variety of textures! Let's make it
3 serving
Within 60 minutes
초록바람N
Ingredients
  • Cream cheese
    400g
  • Sugar
    107g
  • Eggs
    133g
  • whipped cream
    200g
  • Soft flour
    11g
  • corn starch
    11g
  • Vanilla Extrack
    7g
Cooking Steps
STEP 1/9
First, place a rough layer of paper foil on the mousse ring. If you use a mousse ring with a hole in the bottom, it is easy to remove the mold after baking, and the bottom is pierced and the dough is very watery, so it is better to put paper foil on the bottom and side.
STEP 2/9
Place at room temperature and mix well with vanilla extract in egg mixture.
STEP 3/9
Beat cream cheese with a spatula, add sugar, and mix well with a spatula
STEP 4/9
Add the prepared egg water little by little and mix well with a whisk
STEP 5/9
Add a little bit of whipped cream and mix well with a whisk
STEP 6/9
Put the cornstarch and soft flour in a sieve bowl, put some of the dough in it, and mix it well..
STEP 7/9
Put it in a bowl and mix it well with a whisk
STEP 8/9
Pan the finished dough into the prepared pan.
STEP 9/9
If you want a smoother texture of cheesecake, strain it through a fine sieve. I skipped it.
Bake for 30 minutes in a preheated oven at 220 degrees Smeg. Even if it's done, it'll still shake. When done, remove from the oven, cool for about 15 minutes, separate from mold, and cool completely in the refrigerator. Allow to cool completely before removing paper foil. Try it while refrigerating
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