Basque cheese cake

The making method of Basque cheesecake:

Ingredients: 300g cream cheese, 3 eggs (about 150g), whipped cream 150g, low-gluten flour 10g, and 80g fine sugar.

Exercise:

1. Press the oiled paper into the circular mold and press it by hand to make it fit the mold as much as possible.

2. After the cream cheese softens at room temperature, add the fine sugar.

3. Stir with a blender until the cheese becomes smooth.

4. Add the preheated eggs in three times, stirring thoroughly every time.

5. The state in which all eggs are added.

6. Add the whipped cream in three times, stirring evenly every time.

7. Add the sieved low-gluten flour and mix well again.

8. The finished cake paste is very delicate.

9. Pour it into a mold paved with oil paper and shake it a few times to shake out big bubbles.

10, put it in the middle and lower layer of the oven preheated at 220 degrees, bake for 20-25 minutes, take it out, let it cool, wrap it with plastic wrap, and refrigerate it in the refrigerator for one night before eating.

The origin of Basque cheesecake;

The origin of Basque cheesecake is 1959. A couple opened a restaurant named La Vi in the old Basque town at the junction of Spain and France. A's bar can not only drink wine, but also provide meals for guests. Their nephew grew up in this bar since childhood, so he learned to make various local dishes and some cakes by using the rich local cheese resources.

After he tried various recipes, he finally formed a unique basque-flavored heavy cheese "burnt" cake, which was more and more popular among local people, so it was called basque cheese cake. Slowly, this special cake spread.