Basque Cheesecake
HB-16366 · Hand-built original · Korean
A cream cheese, egg and cream batter is baked at high heat in a parchment-lined 15 cm round mold, cooled slowly and rested overnight in the refrigerator.
KoreanDessertVegetarian
Main ingredient: cream cheese
Pairs well with: coffee, tea, berries, ice cream
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 15.9 oz cream cheese
- 4.2 oz sugar
- 0.04 oz salt
- 2 eggs
- 7.8 oz fresh cream
- 0.53 oz cornstarch (or cake flour)
- 0.18 oz vanilla extract
Method
- Loosen the room-temperature cream cheese in a bowl until it is completely smooth.
- Add the salt and sugar in additions, mixing after each one.
- Beat the eggs in one at a time until the batter becomes a smooth cream.
- Mix in the cornstarch, then whisk in the fresh cream and the vanilla extract until uniform.
- Strain the Basque batter through a fine sieve to remove every lump and pour it into a round mold lined with two sheets of parchment.
- Bake at 446 to 464°F for 10 minutes, then lower the heat to 428°F and bake 15 minutes more, until the top is dark brown.
- Open the oven door slightly and let the cheesecake cool slowly in the oven for about 30 minutes.
- Cool it fully at room temperature, rest it overnight in the refrigerator, and serve it the next day.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).