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Lost in the velvety embrace of Basque Cheesecake decadence! 🍰 Every bite, an explosion of creamy bliss. Dare you to resist this temptation! 😋 3x8 ounces (678g) cream cheese 1 cup (200g) granulated sugar 5 large eggs (270g) 1 tsp vanilla extract 2 cups (400g) heavy whipping cream 1/4 cup (40g) cake flour Instructions: Preheat your oven to 450°F (232°C). Butter 8 inches springform pan. Place a piece of parchment paper, press down and grease. Place another piece on the top and grease it again. It needs to be look like in video. In a medium bowl, put about 1/4 of the heavy whipping cream and all of the cake flour. Hand whisk until lump-free; it will be paste-like. Slowly pour in the remaining heavy whipping cream while whisking continuously. Once the flour is fully incorporated, whisk in the vanilla extract. Ensure the mixture is pourable but not whipped like cream. In a large mixing bowl, add granulated sugar to the softened cream cheese. Mix well until the sugar is fully incorporated and the mixture is smooth. Incorporate eggs one at a time, ensuring each egg is fully mixed in before adding the next. Gradually add the prepared cream mixture from the medium bowl to the cream cheese mixture while continuously mixing. Ensure the overall mixture is well combined and smooth. Pour the batter into the prepared cake pan. Bake in the preheated oven for about 25 minutes. Keep an eye on the cake; it should develop a dark brown top and have a jiggly center when done. Once baked, allow the cheesecake to cool in the pan. It will continue to set as it cools. Once completely cooled, transfer the Basque cheesecake to the refrigerator for a few hours or overnight. #sansebastian #basquecheesecake #sansebastiancheesecake
Duration: 22 sPosted : Mon, 04 Dec 2023 19:10:02Views
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