Basque Cheesecake with a Soft, Flowing Centre
From the MolalaCook kitchen · 烘焙手記
Basque Cheesecake with a Soft, Flowing Centre
流心巴斯克芝士蛋糕
Bake this cream cheese batter at high heat for a dark amber top and a soft middle.
▶ Watch the recipe
Before you begin
The video shows how even a single extra minute changes the texture after chilling. A deeper batter layer can take longer to set. The colour and movement shown in the video are more useful than relying on 22 minutes alone.
Method 做法
Mix the cheese and eggs
Stir the softened cream cheese until completely smooth. Work in the sugar, then the beaten whole egg in several additions, stirring each one in before adding the next. Mix in the extra yolk.
See this stage at 0:44 →
Strain the batter
Add the cream and stir gently. Sift in the cornstarch and combine thoroughly. Crumple and unfold baking paper to fit your round tin, leaving enough to lift out the cake. Strain the batter into the lined tin. Tap lightly and pop surface bubbles.
See this stage at 1:46 →
Bake and chill
Bake on the middle rack at 230°C (446°F). The batch in the video baked for 23 minutes; begin checking at 22. Look for a dark amber surface and a centre that still trembles. Cool and refrigerate for at least 4 hours before peeling off the paper and slicing.
See this stage at 3:09 →
Watch & bake along
Basque Cheesecake with a Soft, Flowing Centre
✦Should I whip the cream first?+
Tools for this recipe
TIGERCROWN Non-Stick Springform Cake Pan – Made in Japan
The removable ring makes it easier to release the finished cake. Choose a size that matches your tin.
TIGERCROWN CakeLand Small Stainless Steel Strainer · Medium
Pass the mixture through the fine mesh to catch small lumps.
Stainless Steel Balloon Whisk
Whisk the mixture evenly, reaching into the corners of the bowl.
