I've always been cold to cheesecake... Because most of the food is half-cooked cheesecake, until I tasted the Basque [love] of Baizha, I found that the popular Internet celebrities are still attractive... Try today to make Basque cheese, made in the Spanish Basque Country ... Japan has been popular since 2018... The base notes only require cheese and light cream... Pure hand play... Then filtered, so the taste didn't disappoint me either... Baked out of the room full of fragrance... After refrigeration, cut open with sea salt...
By Cantonese cuisine small public lift Alice
<h2>Royalties</h2>
Cream cheese 350 g
Eggs (3 whole eggs, 1 yolk) 4
White sugar 80
Light cream 200 g
Corn starch 10 g
Cake mold 6 inch
<h2>Practice steps</h2>
1. I have always preferred light cream and butter products of the tower, 360g of cream cheese, 80g of white sugar, three whole eggs, one egg yolk, 10g of starch, and 200g of light cream
2: Cut the cheese and set aside
3: The cheese softens at room temperature and stirs with a spatula
4, a small amount of white sugar many times, I divided 6, 7 times, because this step is the most important, cheese delicate is the essence of cheesecake, if the cheese is hard can be separated by water, slowly add sugar and mix well
5, I mixed well by hand, did not use an electric whisk, and mixed until the picture was in a gentle state
6, add egg liquid 4 times, three whole eggs and one egg yolk, egg yolk is mostly for coloring
7: Sift the starch into the cheese egg mixture
8: Stir well, pour 200g of light cream directly and mix well
9, with oil paper spread at the bottom of the membrane, I use a heart-shaped membrane, slightly more difficult to lay a little more than the round, fold a square piece of paper
10, the paper folded in half and then folded in half, the tip is facing ❤️ the middle, folded in half at the edge of the bottom, and the part below the fold is cut off.
11. Cut the straight marks along the polyline
12, cut is like this
13. Spread at the bottom of the mold to ensure that the oil paper completely covers the mold
14, the cheesecake liquid sifted into the membrane, but also for the taste of more delicate, because it is pure hand beating, there are still many large particles
15, after pouring in, shake twice, vibrate out small bubbles...
16, put into the oven preheated ten minutes in advance, up 250 degrees, down 230 degrees, 35 minutes... The baking time varies depending on the size of the oven, but it can be left or right for about ten minutes
17. The feel of the baked cheesecake is shaky and has a sense of flow
18, to cool after the film is removed, it will collapse a little
19. After refrigerating for 4 hours... Cut it in
20, cut open sprinkled sea salt, sea salt on the Basque must be matched, so that the cheese is more sweet
<h2>Tips</h2>
The cheese is fine enough to make the cake taste smooth...
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