Smooth, creamy and extremely soft. The Basque cheesecake (Photo: Walla! editorial board, Michal Levy Elhalhal)
It's not just that Basque cheesecake is a hit. It is an extremely creamy and soft cheesecake, which surprisingly is very easy to make. I recommend making it in a mold with a relatively small diameter (diameter 20-22 cm) and then it comes out beautiful and especially elegant. A rich cake that is recommended to be eaten in small slices, with every bite being an experience.
Cakes, pastries and cheeses: the perfect recipe page for Shavuot More easy desserts for Shavuot
The perfect Basque cheesecake for Shavuot (Photo: Michal Levy Elhalhal)
Groceries
- 2 packs of recommended cream cheese over 20%, total 400 grams
- 4 L eggs
- 3/4 cupSugar
- 1 box for whipping 38%
- 1 tablespoonflour 10 g
- 2 tablespooncornstarch 20 g
- 1 teaspoon real vanilla extract, or vanilla puree
- For conversion table click here >
Method of preparation
How do you make the perfect Basque cheesecake for Shavuot?
1Preheat oven to 220 degrees Celsius. Grease a baking sheet and line with two slightly crumpled parchment papers. Fastens to base and edges.
2In a mixer bowl with a balloon hook, mix cheese, sugar and eggs on medium speed for about a minute. Add cream and stir until assimilated. Add flour, cornstarch and vanilla extract and stir until all the lumps disappear. Pour into a mold (if lumps remain, pass through a sieve).
Bake 3 minutes. Lower the heat to 20 and continue baking for another 185-20 minutes or until the cake is firm (shake the pan slightly). Cool the oven slightly (open the oven door for 25 minutes) and leave for about half an hour in a warm oven. Refrigerate for at least 2 hours. Recommended for the night before serving.
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Tags
- Cheesecake
- Shavuot