Basque Cheesecake recipe - ingredients, nutrition and when to eat it
Basque cheesecake is made by mixing cream cheese with heavy cream and baking it until the top is deeply browned.
Basque cheesecake is made by mixing cream cheese with heavy cream and baking it until the top is deeply browned. Its soft, dense texture and subtle caramel flavor make it perfect for a leisurely afternoon with coffee or as a dessert after a meal.
Snacks & desserts · 45 minutes to cook
Nutrition (per 234.5g serving): 720.3 kcal · protein 14.5g · carbohydrate 40.6g · fat 56.4g · sodium 574.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the cream cheese is cold, lumps may remain in the batter, so let it come to room temperature before using it.
Tips: Even when the top is deeply browned, take the cake out while the center still jiggles slightly for a soft texture.
Tips: The longer it rests in the refrigerator, the firmer the cut surface becomes and the more mellow the flavor gets.
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Ingredients (1 serving)
- Cream cheese — 100 g
- Heavy cream — 50 ml
- Egg — 1 pc
- Sugar — 2 Tbsp
- Flour — 1 tsp
- Vanilla extract — 1 tsp
- Salt — 0.5 g