VELVET: Basque Cheesecake
A Basque cheesecake also known as a “burnt” cheesecake is a crustless light, custardy cheesecake originating from Spain.
- Level:
-
- Makes:
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1 cake
- Shelf life:
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3 weeks
Cheesecake mix
Ingredients: Cheesecake mix
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1.1 lbCream cheese
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5.3 ozFresh cream
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5.3 ozCastor sugar
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3 piece(s)Whole eggs
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0.4 ozVanilla paste
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0.7 ozCake flour
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1 pinchSalt
Preparation: Cheesecake mix
- In a kitchen aid paddle the cream cheese, vanilla and sugar until smooth with no lumps.
- Temper eggs into melted chocolate and slowly pour into cream cheese mix.
- Add the flour and salt and paddle till combined.
- Bake at 200°C for 40-50 minutes.
- The center of the cheesecake should still have a soft jiggle when removed from oven.
- Let cool at room temperature before serving or overnight in refrigerator.
Velvet White Chocolate Sauce (serving)
Ingredients: Velvet White Chocolate Sauce (serving)
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7.1 ozFresh cream milk
Preparation: Velvet White Chocolate Sauce (serving)
- Heat milk in a saucepan and add to melted chocolate.
- Serve sauce either warm or at room temperature.
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