Important notes for 6-inch cake recipe⚠️: The heavy cream and egg mixture for Basque cheesecake must be at room temperature!! Otherwise, the mixture will separate. Just mix the liquids until smooth; do not over-whip, or the finished product will collapse. Regarding the texture, I personally prefer a firmer texture for Basque cheesecake, so I bake it for a longer time and refrigerate it overnight. If you prefer a softer texture, you can bake it for a shorter time and increase the temperature. You also don't need to refrigerate it for as long; letting it cool to room temperature, then adding the mousse, and refrigerating for 4 hours is sufficient.
Materials
Blueberry Mousse Basque Recipe Steps
Let the Basque cream cheese soften at room temperature (if you think it's too slow, you can place a bowl of hot water underneath it).
Add sugar and stir well.
The texture after stirring sugar
Add the room-temperature egg mixture in three batches.
The state of the eggs after beating
Add the room-temperature heavy cream in three batches.
The state of the whipped cream after stirring
Sift in low-gluten flour
After mixing thoroughly, sift the mixture and pour it into the mold.
After preheating the oven, place the baking dish on the middle-lower rack and bake at 220 degrees Celsius for 25 minutes. Cover with aluminum foil during the last few minutes depending on the browning.
Set the Basque aside to cool before making the mousse.
The mousse is made by mixing cream cheese and sugar until smooth.
#Whisking Version: Whip the heavy cream until it reaches a thick, yogurt-like consistency, then add it to the cream cheese and mix in the jam. #For a quicker version, add the heavy cream to room temperature and mix with a hand whisk until it reaches a thick, yogurt-like consistency. Then add the cream cheese and mix well. Sometimes I don't even add cream cheese; I just whip the heavy cream and jam by hand until it reaches a yogurt-like consistency, then add the milk and gelatin mixture (if you're not using cream cheese, add about 160g of heavy cream, 10g of gelatin, and about 70g of milk). This is perfect for when you're short on time or don't have enough ingredients.
Soften gelatin sheets (by soaking them in cold water)
Mix milk and gelatin sheets until smooth, then add to the mousse mixture.
Pour the mousse mixture onto the Basque top and refrigerate for at least 4 hours.
Spread a layer of blueberry jam on top, add blueberries, and sprinkle with powdered sugar for a nicer finish. Decorate as you like, according to your personal preference.
