My colleagues are always raving about how delicious Basque cheesecake is, mentioning it every few days. I wondered, what kind of dessert is it anyway? I used to prefer cheesecake, when did Basque cheesecake come into being? I looked up a recipe, and oh my god, is there any dessert simpler than Basque cheesecake? It's a dessert? And so expensive? Upon closer inspection, the high price is due to the expensive ingredients; the recipe is incredibly simple, a foolproof method. Basically, you just mix a few ingredients, stir, and bake. It's so easy! Stop wasting money on bakeries; make it yourself! An 8-inch plain Basque cheesecake costs around 200 yuan in a bakery, but making it yourself, excluding labor and electricity, costs about 59 yuan – a price you can easily afford. I made an 8-inch one; you can make a 6-inch one by halving the ingredients.
Materials
8-inch low-sugar Basque cheesecake recipe 🔥 Super easy - quick steps for mixing ingredients and baking!
The ingredients are shown in the picture: an 8-inch mold, 400g cream cheese, 250ml heavy cream, 6 eggs, 70g granulated sugar, and 30g cornstarch. For a 6-inch mold, halve all the ingredients.
I bought Kiri cream cheese in smaller portions. After removing the outer packaging, the actual weight was 389g, which is short weight. I ordered 400g.
To soften the cream cheese, I put a large bowl of hot water in a small bowl and the cream cheese in a smaller bowl, then softened it using a double boiler method. This speeds up the process. I changed the water when it cooled down.
Once it has softened sufficiently, add 70g of white sugar.
I moved the basin, and the result was that the value changed from 70 to 71. The extra 1 gram doesn't matter.
Start stirring. The hot water basin is still underneath. Continue softening and stirring.
Once the cream cheese has softened and is free of large lumps, beat two whole eggs and scramble them into the cream cheese, then continue stirring.
Continue stirring, and try to break up any large particles.
After mixing well, add two more beaten whole eggs.
After mixing well, add two egg yolks and continue mixing.
Stir it well and break up any large particles.
After mixing well, add all 250ml of heavy cream to the mixture.
Continue stirring.
After mixing well, add 30g of cornstarch.
Continue stirring.
Continue stirring. After mixing, I felt there were still large lumps, so I sieved it.
Pour the mixture directly into an 8-inch mold after sieving.
Place in the oven, set the oven to 220 degrees Celsius (425 degrees Fahrenheit) for both top and bottom heat, and bake for 30 minutes.
My oven is a Changdi brand, with the top and bottom heat set to about 220 degrees Celsius for 30 minutes, but it's not very accurate, so I set a 30-minute alarm.
With 17 minutes remaining, adjust the temperature of both the top and bottom heating elements to 210 degrees Celsius.
This is what it looked like when there were 11 minutes left.
With 7 minutes remaining, adjust the temperature of both the top and bottom heating elements to 200 degrees Celsius.
With 2 minutes left, adjust the temperature to 190 degrees Celsius (375 degrees Fahrenheit) for both top and bottom heat. Check on it every 5 minutes, keep a close eye on it, and don't let it burn. If it looks too hot and dark, adjust the temperature immediately.
After 30 minutes, take it out and let it cool. It's still fluffy and tall. From preparing the ingredients to taking it out of the oven, it took 2 hours.
After drying for 50 minutes, it collapsed, and the fire was too high. Next time, the fire should be lowered.
Remove the bottom and check; if it returns to its original shape, cover with plastic wrap and place in the refrigerator to chill. Refrigerate for at least 4 hours before eating; it will be easier to cut and taste better.
This is what I cut up in the morning and put in a lunchbox. I cut an 8-inch piece into 10 jiao (0.5 yuan) and took 5 jiao (0.5 yuan) to work to eat with my colleagues.
From the side, my colleagues said this one tasted better than the last one, probably because it was sieved, making it smoother. It's super easy; everyone should try making delicious Basque cheesecake! Remember, halve the ingredients for a 6-inch cake.
