Net Red Basque Cheesecake
by Beginning of the Rye
Favorite
Difficulty
Normal
Time
15m
Serving
2
Basque cheesecake, a heavy cheesecake popular in the Basque region of Southwest Europe, is now popular all over the world. This cake has a very high content of cream cheese and a strong cheese fragrance. The surface of the cake is generally baked into a dark brown, with a burnt feeling. The rough appearance and the tender heart are in sharp contrast.
People usually divide cheesecake into light cheesecake and heavy cheesecake according to the cheese content in the cake. The method of making light cheesecake is to beat the egg whites, which is similar to the way of chiffon cake. This kind of cake has a very light taste. This heavy cheesecake in this tutorial does not need to be whipped egg whites. The addition of cheese and whipped cream is very high, so it has a thicker taste and is deeply loved by cheese owners.
The difference between the method of making another heavy cheesecake-New York heavy cheesecake is that it does not require cookie crumbs to make the bottom of the cake, so it will be simpler in practice. Only need to mix and stir the raw materials according to the process, and the batter can be made.
From the raw material ratio, we set the weight of cream cheese as 100%, and the weight ratio of whipped cream and whole egg liquid is about 50% respectively. Cream cheese and eggs can provide a supporting structure for the cake, while light cream can make the cake softer. You can adjust the ratio of ingredients according to your preferences. For example, if you want the cake texture to be softer, you can increase the ratio of light cream; if you want to make the cheese flavor stronger, you can increase the ratio of cream cheese.
The quality of cream cheese often determines the quality of the cake, so we try to choose brands with better reputations, such as KIRI, Anjia, MG, and Filet. It is not recommended to choose some cheap domestic brands, because they are not delicate enough and easily cause oil-water separation in the batter.
The function of flour in this cake is to adjust the consistency of the batter to avoid oil and water separation. Corn starch does not have gluten protein, and adding to the batter will not produce gluten that will affect the taste, but it is completely fine to use low-gluten flour instead. If you are looking for the ultimate and delicate taste, you don't need to add it.
Although this cake is very simple, in the making process, it is still necessary to avoid the phenomenon of unsmooth cheese or separation of oil and water. Cream cheese should be fully softened and warmed up, usually by heating with temperature-isolated water to speed up the softening speed. The fully softened cheese is as soft as toothpaste and can be easily pressed in with your fingers. At this time, it can be easily beaten smoothly with a whisk.
Eggs and whipped cream are raw materials rich in emulsifiers, which are easy to mix with softened cream cheese, but try to warm them from the refrigerated state, so as to prevent the cream cheese from re-solidification after being cold, resulting in separation of oil and water in the batter.
Filter the mixed batter again with a mesh sieve, so that the particles in the batter can be removed, and the baked cake will be more delicate. The mold can use the commonly used 6-inch chiffon cake mold. If you need to make an 8-inch chiffon cake mold, multiply all the ingredients by 1.78; and make a 4-inch chiffon cake mold by 0.44. Put a piece of greased paper on the bottom of the mold for easy demolding. If you use a non-stick mold, you don’t need it. However, the Basque cheesecake wrapped in oil paper looks more authentic and has a thick ins style.
This cake batter has a lot of water, so it needs to be baked at a high temperature until the surface looks like the charred skin of a toasted sweet potato. If you don't like the color too dark, you can take it out when the cake is light brown, and the inside of the cake is also mature.
The surface of the freshly baked cake will crack slightly, and the cracks will almost disappear after cooling. Like other cheesecakes, this cheesecake has a better flavor when refrigerated. The outside is charred and tender inside, the cheese is fragrant, and a cup of slightly bitter coffee is wonderful.
People usually divide cheesecake into light cheesecake and heavy cheesecake according to the cheese content in the cake. The method of making light cheesecake is to beat the egg whites, which is similar to the way of chiffon cake. This kind of cake has a very light taste. This heavy cheesecake in this tutorial does not need to be whipped egg whites. The addition of cheese and whipped cream is very high, so it has a thicker taste and is deeply loved by cheese owners.
The difference between the method of making another heavy cheesecake-New York heavy cheesecake is that it does not require cookie crumbs to make the bottom of the cake, so it will be simpler in practice. Only need to mix and stir the raw materials according to the process, and the batter can be made.
From the raw material ratio, we set the weight of cream cheese as 100%, and the weight ratio of whipped cream and whole egg liquid is about 50% respectively. Cream cheese and eggs can provide a supporting structure for the cake, while light cream can make the cake softer. You can adjust the ratio of ingredients according to your preferences. For example, if you want the cake texture to be softer, you can increase the ratio of light cream; if you want to make the cheese flavor stronger, you can increase the ratio of cream cheese.
The quality of cream cheese often determines the quality of the cake, so we try to choose brands with better reputations, such as KIRI, Anjia, MG, and Filet. It is not recommended to choose some cheap domestic brands, because they are not delicate enough and easily cause oil-water separation in the batter.
The function of flour in this cake is to adjust the consistency of the batter to avoid oil and water separation. Corn starch does not have gluten protein, and adding to the batter will not produce gluten that will affect the taste, but it is completely fine to use low-gluten flour instead. If you are looking for the ultimate and delicate taste, you don't need to add it.
Although this cake is very simple, in the making process, it is still necessary to avoid the phenomenon of unsmooth cheese or separation of oil and water. Cream cheese should be fully softened and warmed up, usually by heating with temperature-isolated water to speed up the softening speed. The fully softened cheese is as soft as toothpaste and can be easily pressed in with your fingers. At this time, it can be easily beaten smoothly with a whisk.
Eggs and whipped cream are raw materials rich in emulsifiers, which are easy to mix with softened cream cheese, but try to warm them from the refrigerated state, so as to prevent the cream cheese from re-solidification after being cold, resulting in separation of oil and water in the batter.
Filter the mixed batter again with a mesh sieve, so that the particles in the batter can be removed, and the baked cake will be more delicate. The mold can use the commonly used 6-inch chiffon cake mold. If you need to make an 8-inch chiffon cake mold, multiply all the ingredients by 1.78; and make a 4-inch chiffon cake mold by 0.44. Put a piece of greased paper on the bottom of the mold for easy demolding. If you use a non-stick mold, you don’t need it. However, the Basque cheesecake wrapped in oil paper looks more authentic and has a thick ins style.
This cake batter has a lot of water, so it needs to be baked at a high temperature until the surface looks like the charred skin of a toasted sweet potato. If you don't like the color too dark, you can take it out when the cake is light brown, and the inside of the cake is also mature.
The surface of the freshly baked cake will crack slightly, and the cracks will almost disappear after cooling. Like other cheesecakes, this cheesecake has a better flavor when refrigerated. The outside is charred and tender inside, the cheese is fragrant, and a cup of slightly bitter coffee is wonderful.
