巴斯克乳酪蛋糕 basque cheesecake recipe｜獨特焦香和濃郁起司口感，自己在家也能輕鬆做，讓人回味無窮 ! Basque Burnt Cheesecake

Basque Cheesecake originated in Spain and has a burnt-like appearance. When you cut the cake, you can feel the moist and smooth taste, and it has a unique burnt aroma, which smells intoxicating! Hi, I'm Wei~ Today I want to share with you a very delicious Basque cake recipe. This recipe uses the optimal ratio of cream cheese and whipped cream to make the Basque cake taste rich in cheese, but not It has a greasy feeling; it is specially made of Japanese three-temperature sugar, which makes the aroma more layered. The burnt aroma of this cake is really attractive! Although many people say that this is a very simple cake that can be made successfully with ease, but...! If the baking time and temperature are not properly controlled, and the softening and emulsification of the cream cheese is not done well, there will definitely be a significant difference in taste! Even the appearance of the cake will crack... In the video and in the explanatory column below, Wei will detail a few key points in detail. As long as you have mastered these details, the baked Basque cake has a taste like raw chocolate, which can be melted with the tip of your tongue. Enjoy that Rich and smooth mouthfeel! ----------------------------------------------------------- -basque recipe 1. cream cheese 220g 2. light brown sugar 50g 3. Whole egg 58g (1 egg, 63~65g including egg shell) 4. egg yolk 15~18g (1 piece) 5. vanilla extract 0.8g 6. Proper amount of vanilla beans 7. low-gluten flour 6g 8. light whipping cream 110g Temperature 220°C Bake for 20~21 minutes (20 minutes lower layer, 1 minute middle layer) → Recipe serving size: 5 inches * 1 (the weight of the finished batter is about 420g) → Mold size: outer diameter 14cm, height 6cm (model SN5014) Practice Instructions 1. Cut the cream cheese into small pieces and let it soften naturally at room temperature. 2. After the cream cheese is really softened, add the three-temperature sugar and mix well, then beat it with a mixer until there are no sugar particles. 3. Take the eggs at room temperature, add the egg liquid in 3 times, and stir well after each addition, before adding the next time. 4. Add vanilla extract and vanilla seeds for flavor, and stir well. 5. After the low-gluten flour is sifted, add the batter and mix well without powder particles. 6. Finally, add fresh cream and mix well, the cheese batter is complete. 7. Filter the batter through a sieve and pour it into the cake pan (the cake pan is lined with baking paper in advance) 8. Gently tap and vibrate a few times to expel large air bubbles. Bake in the oven for 20-21 minutes at 220°C. 9. When the surface is baked until it is burnt brown, and the center shakes and feels flowing, it is time to take it out of the oven! 10. Don’t knock the cake out of the oven, let it cool down at room temperature, seal it with a fresh-keeping box, and keep it refrigerated for at least 6 hours before eating. Iced Basque cheesecake tastes even more delicious! Exudes a natural caramel aroma~ The production method is quite simple, it is recommended to try this recipe, you will love it!