Basque Cheesecake 巴斯克焦香芝士蛋糕
This Basque Cheesecake is one of the most HIT dessert in 2019, now is 2020 summer and I know I am a bit late. I always feel like the burnt part won’t taste good, why people burnt the cheesecake!!! But once I try it, this is offical my favourite cheesecake in the world! Seriously!
The texture is so creamy, very soft that feel like melting in your mouth. With a hint of ”burnt” taste, it just heaven! I tried few times with different ratio of the ingredients and I can tell you this is the best recipe for me. It is super easy to make, just mix everything together and bake! Done! Everyone will make a good Basque Cheesecake, enjoy!
網紅了好一段時間的巴斯克焦香芝士蛋糕 Basque Cheesecake, 表面的焦香就是整個蛋糕的重點。一直都對表面的焦香部份有保留，焦了還好吃嗎？當我試了第一口後，這個已成為我最喜歡的芝士蛋糕！
質感Creamy幼滑，不會很紮實，再加少少的焦香，實在太好味。我將材料的份量不停加減，試了好幾次，這個食譜做出來的蛋糕是比較Creamy，質感較軟，有點溶在口裡的感覺。做法比平時的New York-Style Cheesecake 更簡單。不用打蛋器，真的直接將所有材料拌勻就Ok。沒有什麼特別技巧，也不用擔心用焗到表面有裂痕，用高溫焗至表面焦焦的便可，新手都一定做到！
Mix the room temperature cream cheese and sugar together. Then add in eggs and heavy cream. Mix well. Add in cornstarch, mix until smooth.
Pour the batter into lined 6-inch cake tin. Pop in preheated oven at 230C, bake for about 35-40 minutes, or until the top is ”burnt” and jiggly (but still firm and not watery)
Let it cool completely and chill in fridge for at least 4 hours. Enjoy!
將室溫忌廉芝士和砂糖拌勻。然後加入雞蛋和淡忌廉，徹底拌勻，再加入生粉/粟粉，拌勻即可
將蛋糕糊倒入鋪有烘焙紙的蛋糕模(6吋）內，放入已預熱230度C焗爐，焗約35-40分鐘，或至表面焦香而微微的晃動
拿出來時蛋糕會脹高，但之後會回縮，是正常的。待涼後放進冰箱冷藏最少4個小時便可享用
*我用的是6吋模
- 300 g cream cheese
- 90 g sugar
- 2 eggs
- 7 g cornstarch
- 160 ml heavy cream
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Mix the room temperature cream cheese and sugar together. Then add in eggs and heavy cream. Mix well. Add in cornstarch, mix until smooth.
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Pour the batter into lined 6-inch cake tin. Pop in preheated oven at 230C, bake for about 35-40 minutes, or until the top is ”burnt” and jiggly (but still firm and not watery)
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Let it cool completely and chill in fridge for at least 4 hours. Enjoy!
Based on 2 Review(s)My New Cookbook
