Basque Cheesecake
Directions
- 1Put all the ingredients (Philadelphia Cream Cheese, Sour Cream 27%, Sweet Cream 38%, Sugar, Eggs, Egg yolk, Flour, Vanilla Extract, Salt and Lemon zest) in a blender or mixer.
- 2Put all the ingredients (Philadelphia Cream Cheese, Sour Cream 27%, Sweet Cream 38%, Sugar, Eggs, Egg yolk, Flour, Vanilla Extract, Salt and Lemon zest) in a blender or mixer.
- 3Put all the ingredients (Philadelphia Cream Cheese, Sour Cream 27%, Sweet Cream 38%, Sugar, Eggs, Egg yolk, Flour, Vanilla Extract, Salt and Lemon zest) in a blender or mixer.
- 4Grind together into a homogeneous mixture for about 20 seconds.
- 5Grind together into a homogeneous mixture for about 20 seconds.
- 6Grind together into a homogeneous mixture for about 20 seconds.
- 7Clean around with a spoon and at the bottom to prevent lumps and turn on for a few more seconds.
- 8Clean around with a spoon and at the bottom to prevent lumps and turn on for a few more seconds.
- 9Clean around with a spoon and at the bottom to prevent lumps and turn on for a few more seconds.
- 10Organize a ring or 18 cm pan with 2 baking papers in a sloppy way but make sure it is close to the pan at the bottom and sides!
- 11Organize a ring or 18 cm pan with 2 baking papers in a sloppy way but make sure it is close to the pan at the bottom and sides!
- 12Organize a ring or 18 cm pan with 2 baking papers in a sloppy way but make sure it is close to the pan at the bottom and sides!
- 13Pass the mixture through a sieve.
- 14Pass the mixture through a sieve.
- 15Pass the mixture through a sieve.
- 16Knock the tray on the counter again to burst the bubbles and put in the hot oven.
- 17Knock the tray on the counter again to burst the bubbles and put in the hot oven.
- 18Knock the tray on the counter again to burst the bubbles and put in the hot oven.
- 19Bake for 30 minutes.
- 20Bake for 30 minutes.
- 21Bake for 30 minutes.
Ingredients
- 2 packages Philadelphia Cream Cheese
- 2 packages Philadelphia Cream Cheese
- 2 packages Philadelphia Cream Cheese
- 200 grams Sour Cream 27%
- 200 grams Sour Cream 27%
- 200 grams Sour Cream 27%
- 250 grams Sweet Cream 38%
- 250 grams Sweet Cream 38%
- 250 grams Sweet Cream 38%
- 130 grams Sugar
- 130 grams Sugar
- 130 grams Sugar
- 3 Eggs
- 3 Eggs
- 3 Eggs
- 1 Egg yolk
- 1 Egg yolk
- 1 Egg yolk
- 20 grams Flour
- 20 grams Flour
- 20 grams Flour
- 1 teaspoon Vanilla Extract
- 1 teaspoon Vanilla Extract
- 1 teaspoon Vanilla Extract
- pinch Salt
- pinch Salt
- pinch Salt
- some Lemon zest
- some Lemon zest
- some Lemon zest
- some Milk Chocolate
- some Milk Chocolate
- some Milk Chocolate
- some Bittersweet chocolate
- some Bittersweet chocolate
- some Bittersweet chocolate
- same amount as the chocolate Sweet Cream
- same amount as the chocolate Sweet Cream
- same amount as the chocolate Sweet Cream
Equipment
MixerBlenderRing or pan 18 cm2 Baking papers
Tips
- Bake at 230 degrees. It's not a mistake!
- All ingredients should be one hour out of the refrigerator before starting.
- It is better to use a 18 cm round baking pan.
- The cake comes out vibrating and with a deep dark color from above, within a few minutes it will land and this is perfectly normal.
- Leave it outside for an hour and transfer to the refrigerator for a few hours.
- If you want to add chocolate sauce: melt some milk and bittersweet chocolate together with sweet cream in the same amount as the chocolate in the microwave. Pour over the cake and enjoy :)