How to make Basque cheesecake (easy version for housewives)

• 

  1.Let’s take a photo of the materials first

• 2. It is said that cream cheese should be softened at room temperature half an hour in advance, so take it out first, cut it into small pieces with a spatula and put it in a basin to soften slowly, and then remove it.Toss in other ingredients

• 

  3.Use an electronic scale to weigh: 50g fine sugar , cornstarch 10g, beat two eggs ~ use tools, use the cream cheese box to beat the eggs, use the lid to hold the cornstarch, and wash two less bowls ╭(╯ε╰)╮

• 

  4.The cream cheese is almost softened (it is said that there is a pit when I press it with my finger, but I feel it is quite soft as soon as I take it out) It's soft, and I cut it into pieces and softened it in a bowl, so it went faster than expected).Pour in the white sugar and stir with egg beaters until even.You can use an electric egg beater here instead, and it will be smooth in a few seconds.It's a bit laborious to do manually.At first, the cheese will be squeezed in the middle of the egg yolk and turn into a giant cheese stick.You need to use chopsticks to tear it apart, but the situation will improve after you start adding egg liquid.Add the egg liquid little by little and stir until smooth before adding new ones.Adding amount is as shown in the figure.

• 

  5. After all the eggs are added, start adding whipped cream and continue Make use of cheese boxes.Also add the light cream little by little, stir well and then add new ones.Don't stir too hard, use left and right sliding motions instead of circular motions.After the whipping cream is the yogurt, the method is the same.You can add a few drops of lemon juice and a few drops of vanilla extract in the middle.The lemon juice will remove the eggy smell, and the vanilla extract will add fragrance.It doesn't matter if you don't have it.

• 

  6. Sift in 10g of corn starch, then beat the egg into the word "I" Stir smoothly, do not move too slowly during this step to prevent cornstarch from clumping.Then you can preheat the oven to 220 degrees for 8 to 10 minutes.

• 

  7. Prepare a six-inch cake mold with silicone paper Wet it, squeeze out the water, and lay it in the mold.It's a bit ugly to stuff the square paper into the round mold, so please ignore it.To save trouble, I sift the cake batter directly into the mold.It will inevitably stick to the edges, so the oil paper around it will burn when baking, which affects the appearance but not the taste.If you mind, you can sift it into another bowl first and then pour it into the mold.When sifting, you can use a spatula to gently stir to prevent clogging.Also, there will be a large sticky area under the screen, which can be scraped off directly, which will speed up the process.

• 

  8.The sifted cake batter is thick and smooth (I forgot to take a picture), tap twice on the table to release the bubbles, then bake in the oven for 18 to 20 minutes.My oven is very powerful, and the outer skin already showed beautiful scorched spots in the 18th minute, so I didn’t bake it any more.Instead, the center part felt runny when I ate it, which was an unexpected surprise!

• 

  9. There are burnt spots on the surface of the baked cheesecake ( It won’t taste burnt (don’t worry).Shake it gently and you will feel the upper part of the cake shaking.After it cools down to room temperature, cover it with plastic wrap and refrigerate it overnight.

• 

  10. Take it out the next day and cut it into pieces.Heat the knife slightly every time you make a cut.It is said that this will prevent sticking and the cut marks will be clean and crisp, as shown in the picture.The finished cake has a dense texture and rich cheese flavor, which is no worse than the one in the store.I didn’t remember to take a photo until I ate the last piece O(∩_∩)O