Basque
Basque Cheesecake
by Chef Roberto Di Pinto · 19.1K subscribers on YouTube
A burnt Basque cheesecake with a creamy interior, made with cream cheese and ricotta, baked at high temperature and rested for a whole day.
- Cook
- 35 min
- Difficulty
- medium
Ingredients
5 items- 750 gFormaggio spalmabile e ricotta di fuscellaUse a combination of cream cheese and ricotta di fuscella
- 375 gSugar
- 3 pcsEgg
- 400 gCream
- 25 gFlour
Method
- Mix 750 g of cream cheese and ricotta with 375 g of sugar until smooth.
- Add 3 eggs one at a time, continuing to mix.
- Add 400 g of cream and mix well.
- Add 25 g of flour and mix until just combined.
- Line a tall baking pan with parchment paper, making sure it extends well above the rim.
- Pour the batter into the pan.
- Bake at 200°C for 35 minutes.
- Let the cheesecake rest at room temperature for a whole day.
- After resting, slice and serve.
