Basque cheesecake Basque cheesecake method

1, 1 6 inch cake mold, 350g cream cheese, 3-4 eggs (whole eggs) (about 180g), 1 egg yolk (about 20g), 200g cream, 85g fine sugar, 6500 corn starch (or low).

2. Put the cream cheese and sugar into the main pot and mix well for 2 minutes/speed 3. Turn on the oven and preheat it to 230-240 degrees.

3. Add 3 whole eggs and 1 yolk for 2 minutes /37 degrees /3.5, and continue to stir evenly. Open the inspection, if it is not mixed evenly, scrape it off with a scraper and start the next step.

4. Add cream (200g) and corn starch (10g) 1min at room temperature, and continue stirring at the speed of 3.5. If there are many particles in this step, increase the temperature to 37 degrees when stirring. The principle is to mix into a uniform liquid without particles.

5. Take out a piece of baking paper that can be put into a 6-inch mold, wet it and wring it out, and put it into a 6-inch mold.

6, try to be flat around, it doesn't matter if it is uneven, this cake does not require smooth around. Pour the cake paste into the mold and shake it once into the oven.

7. Put it in a preheated oven at 230-240 degrees and bake for about 25 minutes. It is recommended to refrigerate overnight before cutting.