BASQUE CHEESECAKE

Name: BASQUE CHEESECAKE
Cook time: 15 min
Total time: 15 min
Yield: 8P
Ingredients: 900 g cream cheese at room temperature; 200 g raw cane sugar; 500 ml cream; pinch of salt; zest of 1 lemon; seeds from 1 vanilla pod; 5 eggs; 50 g flour; cake pan of about 28 cm diameter

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15-20min (+1h baking & 2h cooling)

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Creamy Basque cheesecake with a caramelized top. Easy to make and irresistibly delicious!

Ingredients

What do you need?

Quantity: 8P

900 g cream cheese at room temperature
200 g raw cane sugar
500 ml cream
pinch of salt
zest of 1 lemon
seeds from 1 vanilla pod
5 eggs
50 g flour

cake pan of about 28 cm diameter

900 g cream cheese at room temperature
200 g raw cane sugar
500 ml cream
pinch of salt
zest of 1 lemon
seeds from 1 vanilla pod
5 eggs
50 g flour

cake pan of about 28 cm diameter

Preparation method

How do you make this?

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Preheat the oven to 200 °C.

Put the cream cheese, cane sugar, and cream in a bowl or food processor. Add a pinch of salt, the lemon zest, and the vanilla seeds. Mix together until a homogeneous smooth mass is formed. Stir in the eggs one by one and finally add the sifted flour.

Grease a cake pan and line it with baking paper. Press it well into the edges.

Pour the mixture in. Push and fold the baking paper well against the baking pan so it doesn't bake into the cake later.

Place in the oven for 1 hour at 200 °C. After 30 minutes, lower to 175 °C.

Let it set in the refrigerator for at least 2 hours (but can also be overnight).