VELVET: Basque Cheesecake
A Basque cheesecake also known as a “burnt” cheesecake is a crustless light, custardy cheesecake originating from Spain.
- Level:
-
- Makes:
-
1 cake
- Shelf life:
-
3 weeks
Cheesecake mix
Ingredients: Cheesecake mix
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500 gCream cheese
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150 gfresh cream
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150 gCastor Sugar
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3 piece(s)whole eggs
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10 gvanilla paste
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20 gcake 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)
-
200 gfresh 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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