Ready to experience the ketogenic diet at home on the weekend, made an 8 inch Basque cheesecake, cheese flavor full of ketogenic heat bombs, mrs. delicious!
Basque cheesecake is a charred semi-cooked heavy cheesecake, it and the ordinary heavy cheesecake method difference is mainly in: the former is high temperature fast baking, the latter is low temperature water bath slow baking, so the Basque cake is half cooked when it is just baked, shaking will have a duangduang shaking effect, need to refrigerate overnight to completely solidify ~
This square is 8 inches of dosage, 6 inches please halve, pure ketone can not add this 15g of flour
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Cream cheese
450g
Light cream
250ml
Egg
3-4 (3 for the big one, 4 for the small one)
yolk
2 pcs
sugar
90g (reduced to the lowest amount, normal amount 120-130g)
Low gluten flour
15 g (ketogenic can be added without adding)
lemon juice
A few drops (optional)
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1⃣️ Cut the cream cheese into small pieces and soften at room temperature (need to take out the refrigerator 1h in advance);
2⃣️ Cream cheese ➕ candy, mix well with a spatula;
3⃣️ Break up the egg ➕ yolks in advance, add them to the cheese paste several times, and stir well at low speed with an electric whisk;
4⃣️ Light cream is added to the cheese paste little by little, stirred while adding, at this time you can also add a little lemon juice to increase the taste;
5⃣️ Sift the low gluten flour and add cheese paste, stir well (do not over-stir);
6⃣️ 8 inch live bottom mold ready, wet with a sheet of oil paper after the pad in the mold for later;
7⃣️ Pour the cheese paste into the mold (if you like more delicate ones can be sieved once), shock a shock to discharge large bubbles and smooth the surface;
8⃣️ Preheat the oven to 220-230 degrees Celsius (adjusted according to the temper of the oven), bake in the middle and lower layers for about 30 minutes (6 inches bake for 20-25 minutes), pay attention to observe the coloring when baking, don't bake too burnt;
9⃣️ Take out the cake from the oven, at this time the cake is semi-cooked, do not rush to demold, should be cooled to room temperature after refrigeration into the refrigerator overnight and then take off the mold to cut into pieces to eat, the cake body will retract some after refrigeration, is a normal phenomenon ~
The picture above is just baked, and the picture below is after refrigeration for one night
Basque cake is the best cheese cake I've ever had, and of course it's a bit higher in calories than regular heavy cheesecake, which is good for the ketogenic diet
The cheese is delicate and rich in taste and endless aftertaste [licking screen]
This cake is easy to pick up and easy to use, and it is very suitable for baking a small white to try ✅
The charred appearance is very attractive, full of color and fragrance!
Today's "Basque Cheesecake" is shared here, I hope you enjoy it! Welcome to like, favorite, forward, message ➕ to follow me, thank you for your support!
I am a little demon, food blogger / nutritionist / grass grower, good at fat loss food / fast food strategy / healthy desserts / nutrition and health and other content, look forward to knowing you [than heart]
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