Crème Brûlée Basque Cheesecake with a Soft Centre
From the MolalaCook kitchen · 烘焙手記
Crème Brûlée Basque Cheesecake with a Soft Centre
焦糖脆面巴斯克芝士蛋糕
Bake a Basque cheesecake until the edges are deep amber and the middle still wobbles.
▶ Watch the recipe
Before you begin
Chill, slice and torch the sugar on the cut face for a thin crackly layer against the cold filling. Work quickly with the torch. Lingering on one spot warms and firms the soft layer underneath the caramel.
Method 做法
Smooth the cream cheese
Mix the soft cream cheese until no lumps remain, then blend in the sugar. If it is too cold to mix, gently warm the bowl over hot water first.
See this stage at 0:21 →
Add eggs, cream and starch
Gradually mix in the whole egg and then the yolk. Stir in the cream, followed by the cornstarch, keeping air bubbles to a minimum.
Line and strain
Crumple a sheet of baking parchment and open it out again to soften it. Press it into the mould, then strain the batter into the lined pan. Tap lightly and swirl the pan to release trapped bubbles.
See this stage at 2:16 →
Bake and chill
Bake on the middle rack at 220°C for about 20 minutes. The top should be deep amber and the centre should still jiggle when the pan is nudged. Refrigerate the cake for 4 hours before peeling back the paper and slicing.
See this stage at 2:35 →
Brûlée one slice at a time
Use a heated knife for a clean cut. Sprinkle the exposed cut face with sugar and caramelise it quickly with a kitchen torch. Serve while the crust is crisp and the cheesecake beneath is still cold.
Watch & bake along
Crème Brûlée Basque Cheesecake with a Soft Centre
✦How do I get a smooth cut surface?+
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
For catching lumps before baking.
Stainless Steel Balloon Whisk
For smoothing the cream cheese mixture.
