Made without a rind, basque cheesecake is a distinctive kind of cheesecake. The recipe is really intriguing because the cheesecake is baked at a high temperature for a relatively short period of time. without flour as well.
Basque cheese tart ingredients:
- 1 kilogram of Philadelphia cream cheese (my cheese mixture is included in the description).
- entire container of 500 ml of 36% whipped cream.
- About 400 g of broken eggs from 6 large or 8 little eggs
- One glass, or roughly 250 grams (you can use less sugar), of powdered sugar
- 16 grams in one bag of vanilla sugar
- One level teaspoon, or four grams, of salt
Basque cheese tart
There are 250 milliliters of space in the glass. I used a high-edge cake tin with a 24 cm diameter to bake the cheesecake.
A cake tin measuring 25–26 cm in diameter will be another ideal form. Take the eggs, cheese, and cream out of the fridge and let them come to room temperature.
Warning: There’s around a kilogram of cream cheese in there. When making Basque cheesecake, use just Philadelphia cheese. However, it is really pricey, and I think the best Basque cheesecake is made by combining several kinds of cheese. My most dependable and greatest set is:
- Philadelphia cheese, 125 grams per pack.
- 200 grams of mascarpone cheese in one package.
- Four 150-gram Almette cream cheese “buckets”
My calculations of calories were based on the foods I used. The number of calories in your ingredients may differ from mine; therefore, this is merely an estimate. I did not include fruit in my calculation of the calorie value of Basque cheesecake.
I used the aforementioned products to bake about 1,880 grams of Basque cheesecake. Before beginning to create the cheesecake, I suggest reading over the recipe in its entirety so that you may get ready ahead of time for the subsequent steps of preparation.
Recipe for Basque cheesecake
Transfer roughly 1000–1100 grams of cream cheese into the bowl of the mixer. Cheese is used to make the best Basque cheesecake.
- Philadelphia cheese, 125 grams per pack.
- 250 grams of mascarpone cheese in one package.
- Four 150-gram Almette cream cheese “buckets”
It is highly suggested that the cheese have a hint of saltiness because we still add salt to the cheesecake.
It is not necessary to make a duplicate set. You might serve 500 grams of mascarpone and 500 grams of yogurt cheese, such as Almette, Turek, or a comparable variety, or fluffy cream. You can serve Philadelphia cheese by itself or in combination with other mild cheeses.
I think that combining really creamy cheeses, like mascarpone and Philadelphia, with fluffy cheese in the form of ground cottage cheese is a great idea (note that I’m talking about fluffy sandwich cheeses, not cheesecake cottage cheese from a bucket).
Add 250 grams of powdered sugar (you may also use powdered sugar), a tiny sachet (16 grams) of vanilla sugar, and a level teaspoon of salt (or less if you prefer salted caramel or salted caramel ice cream). Blend everything together with an electric mixer until it’s smooth. This is to help the cheese mixture’s sugar dissolve. I spent roughly two minutes on it.
Eggs should be added one at a time. Put the mixer on high and add the eggs every 15 to 20 seconds.
R.’s recommendation for a “Basque cheesecake recipe”
You can substitute homemade vanilla sugar for the half-teaspoon of vanilla paste or a few drops of vanilla essence. You can cut the sugar down to 150 grams if you prefer your cheesecakes less sweet.
Add 500 mL more of the 36% whipping cream at the end. A fuller, bigger carton of sweet, thin cream will be available. Mixing should be done for another 10 to 15 seconds, but more slowly. There will be a thin mass produced. Suggestion: You could definitely even add 12% fat cream on top of it. However, I usually add this extra thick one—36 percent—to everything.
Get the baking pan ready. I used a cake tin with a raised edge and a diameter of 24 cm. Line the pan with parchment or baking paper on the sides and bottom, then secure the rim. I used two larger sheets of baking paper this time. I dented them to give them additional flexibility. I placed them so that the longer one was there first, followed by the other.
I stacked them on top of one another, with the longer piece of paper poking out everywhere. This prevents even swiftly rising cheesecake from coming loose from the pan.
Instead of crimping the paper, you can also cut it into strips. To ensure that the paper sticks well, grease the interior surfaces with soft butter. Place the taller strips of baking paper on the greased sides (you will need to cut them yourself from a sheet of baking paper).
Pour the entire mixture into the Basque cheesecake mold. In my instance, the mass nearly overflowed the edges of the form.
This cheesecake is not intoxicating, despite its steam action. Bathing in water is also not appropriate. The cheesecake is baked at a high temperature for a brief period of time.
Preheat the oven to 230 degrees. Insert a cheesecake tin into the oven. Top- or bottom-bathing is an option. Select a floor that is lower than the center shelf; the lowest or first from the lowest shelf works best. Bake the cheesecake for forty to fifty minutes.
It will probably develop quickly, get brown on top, and at the very end, it might even burn a little bit. This is not unusual. After turning off the oven, wait at least thirty minutes before opening the door.
Take the cheesecake out of the oven at this point.
Eventually, the cheesecake will return to its starting place. The consistency of the Basque cheesecake becomes creamy after baking. This indicates that if you move the pan slightly to the sides, the cheesecake will act like jelly in the middle.
Do not take the cheesecake out of the tin after it comes out of the oven since it will be very soft and must cool before slicing and serving. Put the can in the refrigerator for at least six hours, or better yet, overnight.
Advice: If the cheesecake is baked in a cake tin with a 26-cm diameter, it will take 40 to 45 minutes to bake. You can discover that the cheesecake bakes too quickly or even burns too early because every oven bakes differently.
I advise checking it halfway through baking because of this. Lower the burner power by ten degrees in this situation. Furthermore, if cheesecake is placed too near the greatest heat, it will burn more quickly.
Serve basque cheesecake immediately once it has totally cooled. The cheesecake slices easily, despite being rich and delicate. It will keep fresh for at least six days if kept in the refrigerator. Before serving, I would advise decorating with some fresh fruit.
You can also immediately fry the sugar in a skillet before sprinkling it on top. The end product will be a surface that tastes like sugar and caramel.
Another option is to cover the cheesecake with salted caramel. It requires a lot of salt, 50 milliliters of 36% whipping cream, 35 grams of butter, and 80 grams of sugar to make.
Butter and cream are kept at room temperature. Transfer all the sugar into a pot or frying pan with a sturdy bottom. Lower the heat to low and wait for the sugar to dissolve. Add the sugar and stir gently with a spatula. As soon as the sugar has completely dissolved and turned a gorgeous honey-amber color, add the butter.
Combine the butter and melted sugar first, then whisk in the cream and salt. Mix everything together right away. Stir everything together carefully for a little. Remove the salted caramel from the heat as soon as it reaches a boil.
Beat the caramel in batches until a smooth liquid is achieved. Pour some somewhat cooled caramel over the cheesecake. You can top the caramel with popcorn or roasted peanuts.
Savor your food!
