Basque Cheese Cake
Haha, do you think this cake is battered? Actually it ’s not like this. It ’s the BASQUE baked cheese cake that is popular ins. Instead, it smells delicious. A little material, a mold, an egg pump, and an oven are all set. There is no threshold. The only thing you have to worry about is the annoying heat of spring.
Why do we make this cheesecake during the weight loss season in March in Yangchun? That’s because its rich milky flavor, smooth taste, and cold and dense taste made my willpower to lose weight instantly collapse, and I thought that the only winter that can eat it with peace of mind has just passed, and I have to wait three more seasons. Say again. If you are really afraid of being fat, just try a small piece.
Materials
Cream cheese 420g
Salt 1.2g
1/2 teaspoon vanilla extract
Granulated sugar 135g
3 eggs
Light cream 105g
Weight: 6 inches
Practice
① Preheat the oven to 250 ° C. If not, preheat to a maximum of 220 degrees. Prepare a 6-inch non-stick cake mold. For non-non-stick molds, remember to lay out the baking paper.
②Cream cheese softens at room temperature. If it is just taken out of the refrigerator, please heat the water slightly to facilitate subsequent stirring. You can also cover the container with plastic wrap and heat it in a microwave oven (600w) for 1 minute to soften it.
③ After softening the cream cheese, add white sugar, salt and natural vanilla extract and continue to mix smoothly.
④ The eggs are broken up and added in three times. After each addition, mix well and then add the next time.
⑤ Add the whipped cream directly and mix well.
⑥ Pour into the prepared mold.
⑦The upper and lower middle layer is 220 degrees, bake for 40 minutes or until the top of the cake turns dark brown.
★ How to check the baking degree of the cake: Take a slight shake, shake it like tender tofu, it is cooked; shake it completely, and the baking is a little old; still flowing, it needs to be baked for another 5 minutes.
★ So why would you recommend using a higher temperature (250 ℃) to bake, that is to make the surface black, and the inside is smooth and tender, and our small oven is generally 220 degrees, so I want to achieve the level of black appearance, The inside may be fully cooked, no matter what the taste, it is delicious. Please adjust the time and temperature according to the temper of your own oven.
⑧ Allow it to cool completely, it will slowly retract, then demold, refrigerate for more than 4 hours, and refrigerate overnight to be more delicious.
The cheese has a caramel flavor, which is not bitter, but has a smoky flavor, smooth and delicious, cold and dense ~ Help, too fragrant!
