TJean Recipe
Basque Cheesecake
Hard 3 hours Desserts Bake Afternoon Tea Celebration Dessert
About this recipe
A rich and creamy Basque cheesecake with a deeply caramelized top, a silky custard-like center and a delicate hint of lemon.
Ingredients
400 g cream cheese, softened at room temperature
110 g granulated sugar
3 whole eggs
1 egg yolk
200 g whipping cream
12 g cornstarch
10 g lemon juice
Instructions
| Product | Mode | Temperature | Time |
|---|---|---|---|
| LumiBake S1 18L | Bake | 230°C | 30 min |
01 Allow the cream cheese to soften at room temperature.
02 Place 400 g of softened cream cheese in a large mixing bowl.
03 Add 110 g of granulated sugar.
04 Mix thoroughly until the cream cheese and sugar are smooth and evenly combined.
05 Add 3 whole eggs and 1 egg yolk.
06 Stir the mixture until the eggs are incorporated, then use an electric mixer to blend until smooth.
07 Pour in 200 g of whipping cream.
08 Add 12 g of cornstarch and 10 g of lemon juice.
09 Mix again until the cheesecake batter is completely smooth and evenly combined.
10 Line a round cake pan with two overlapping sheets of parchment paper, allowing the paper to extend above the edge of the pan.
11 Pour the cheesecake batter into the lined pan and smooth the surface.
12 Preheat the LumiBake S1 18L to 230°C.
13 Place the cake pan in the oven and bake at 230°C for 30 minutes.
14 Remove the cheesecake when the top is deeply browned and caramelized while the center remains slightly soft.
15 Allow the cheesecake to cool at room temperature for 5 minutes.
16 Refrigerate for at least 4 hours to allow the cheesecake to set fully.
17 Remove the chilled cheesecake from the pan, peel away the parchment paper, slice and serve.