Basque cheesecake, a heavy cheesecake popular in the Basque region of south-western Europe, is now a cake that has taken the world by storm.
This cake has a very high cream cheese content and a rich cheesy flavour, while the top layer of the cake is usually baked to a dark brown colour with a burnt feel, the rough exterior contrasting with the tender interior.
People usually classify cheesecakes as light cheesecake or heavy cheesecake, depending on the amount of cheese in the cake.
Light cheesecakes are made by whipping the egg whites, similar to chiffon cake, which gives the cake a very light texture. In this tutorial, the heavy cheesecake is made without whipping the egg whites and with a very high amount of cheese and light cream, so it has a heavier texture and is very popular with cheese-lovers.
The difference with another heavy cheesecake, the New York Heavy Cheesecake, is that it does not require crumbled biscuits to make the crust, so it will be simpler in its preparation. All you need to do is mix and stir the ingredients according to the process and the batter will be ready.
In terms of ingredient ratios, we set the weight of the cream cheese at 100%, which puts the weight of the light cream and the whole egg mixture at around 50% each.
The cream cheese and eggs provide the supporting structure for the cake, while the light cream makes the cake softer and smoother.
You can adjust the ratio of ingredients according to your preference, for example, if you want the cake to be softer and more tender, you can increase the proportion of light cream, and if you want a stronger cheese flavour, you can increase the proportion of cream cheese.
The quality of the cream cheese often determines the quality of the cake. Use a top quality brand that is delicate enough and does not easily cause the batter to separate from the oil and water.
The purpose of flour in this cake is to regulate the consistency of the batter and to avoid the separation of oil and water.
Corn starch has no gluten protein and adding it to the batter will not produce gluten and affect the texture, but it is perfectly fine to use low gluten flour instead.
If you are looking for the ultimate in fine texture, you can also leave it out.
Although this cake is easy to make, it is still important to avoid any unevenness or separation of the cheese during the preparation process.
The cream cheese should be well softened and tempered, usually by heating it under warm water to speed up the softening process. When the cheese has softened sufficiently, it can be easily pressed in with your fingers and can then be easily whisked with a whisk.
Eggs and light cream are both emulsifier-rich ingredients and can be easily mixed with softened cream cheese, but try to bring them back to temperature from the chilled state to prevent the cream cheese from re-consolidating when cold and causing the batter to separate from the water
Strain the batter through a mesh sieve to remove any particles from the batter and the baked cake will be more delicate.
Use the usual 6″ chiffon cake moulds, or multiply all the ingredients by 1.78 if you are making an 8″ cake, or by 0.44 for a 4″ cake.
Place a piece of greaseproof paper on the bottom of the mould to make it easier to release, or if you are using a non-stick mould you can leave it out. But a greaseproof paper wrapped Basque cheesecake looks a little more original.
This cake batter has a lot of water, so it needs to be baked at a very high temperature until the top resembles the burnt crust of a roasted groundnut. If you don’t like the colour too dark, remove the cake when it is lightly browned and the inside of the cake is just as cooked.
The top of the cake will crack slightly right out of the oven and the cracks will almost disappear as it cools. Like other cheesecakes, this one tastes better when chilled. It’s crispy on the outside, cheesy on the inside, and wonderful with a slightly bitter cup of coffee.
– Environment / Room temperature 30℃, humidity 60%
– Mould / 6 inch anodized round mould
– Serving size / 6 inch, 4 to 8 persons
– Baking / Preheat the oven to 240℃, bake at 220℃ on the lower and upper levels, 25 minutes.
– Storage / Store at room temperature for 1 day, refrigerate for 2 days
Cream cheese 10.6oz
Whole egg mixture 5.3 oz
Light cream 5.3 oz
Low gluten flour 0.4 oz
Fine sugar 2.8 oz
1. Using a spatula, cut the cream cheese into small pieces and soften them by heating them over warm water at 60°C. This will speed up the softening process.
2. Beat the eggs and bring them back to room temperature, and bring the light cream back to temperature in the same way.
3. Press the square of greaseproof paper into the round mould with both hands, pressing down with your hands to make it fit the mould. If you have extra moulds of the same size, fold them into the moulds so that the greaseproof paper fits better.
4. Start preheating the oven at 240°C.
5. When the cream cheese can be easily pressed in with your fingers, it has softened, which took me about 30 minutes.
6. Add the sugar to the cheese and press down with a spatula, then beat well with an electric whisk on low speed, which saves a lot of effort compared to a manual whisk.
7. Stop stirring when the cream cheese has become very smooth and the sugar is well dissolved.
8. Add the tempered egg mixture in 3 batches, mixing well with a hand whisk each time to avoid separating the oil and water.
9. Again, add the light cream in 3 batches, mixing well each time to emulsify the batter in place.
10. Sift and add the low gluten flour and mix again to combine.
At this point the batter is very fine and very liquid.
11. Strain the batter through a mesh sieve to eliminate any particles in the batter. You can press down on the mesh sieve with a spatula to prevent it from getting clogged.
12. Stir the batter a little and pour it into the moulds, about 70% of the way up, then shake the moulds twice to remove any large air bubbles.
13. Transfer to the lower middle of the oven and adjust the upper and lower heat to 220°C for 25 minutes, being flexible according to the temperature difference in your oven.
14. The cake does not start to colour until the last few minutes, when the top turns dark brown and is removed. You can also fine-tune the removal time to suit your own colour requirements.
15. The cake will jiggle noticeably when you shake the mould when it is first taken out of the oven, and will firm up a bit when it cools at room temperature.
16. After chilling and cutting out a small piece, you can see the delicacy and tenderness of the cake from the side.
1. Batter oil and water separated
R. 1. Cream cheese is not of good quality
2. The temperature of the egg or light cream is too low
A. 1. Replace the cream cheese with a high quality cream cheese
2. Add eggs and light cream after they have warmed up sufficiently
2. The batter is not fine enough
R. 1. Cheese not smooth enough
2. The batter is not sufficiently mixed
A. 1. Beat the cheese thoroughly with an electric whisk
2. Stir the batter thoroughly to make it emulsify evenly
3. The cake coloring is not obvious
R. 1. Baking temperature is too low
2. Excessive sugar reduction affects the colouring
A. 1. Measure the difference in oven temperature and increase the baking temperature appropriately
2. Do not reduce sugar at will
4. The cake is not fine enough
R. 1. Cream cheese not fine enough
2. The batter was not sieved at the end
A. 1. Choose a finer brand of cheese
2. Sift the batter before pouring into the moulds
Basque cheesecake is incredibly easy to make, just mix the ingredients together and send it to the oven to be cooked. There are 3 things to keep in mind during the preparation process
1. The cream cheese must be softened in place
2. the liquid ingredients should be well tempered to avoid separation of oil and water
3. Use a flexible sieve to make the batter creamier.
Although they are all tips, as long as they are done properly, your finished cake can go from passable to excellent.
If you are a beginner and want to show off in front of your friends who can’t cook, this Basque cake will definitely fit your needs.
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