34
Cheesecake Basque, but not Basque!
Ingrédients
For an 18 cm removable-bottom mould
- 600 g cream cheese
- 160 g sugar
- 2 vanilla beans
- 1 c. coffee liquid vanilla extract
- 225 g egg
- 15 g corn starch
- 300 g white cheese
Instructions
- Place the cream cheese in a container and microwave for 45 seconds to soften slightly. Pour in the two sachets of vanilla sugar, then top up the total sugar weight to 160g (roughly 15g vanilla sugar and 145g sugar).
- Remove the vanillin from two split vanilla beans.
- Stir into the sweet cream cheese.
- Add the eggs and liquid vanilla.
- Finish with the cornflour and fromage blanc. Mix well, using a hand whisk if necessary.
- Line an 18cm removable-bottom mold with parchment paper. Pour into the mould.
- Bake for 50 minutes in an oven preheated to 230°C over static heat (not fan assisted). The cake will puff up (then fall back down) and get a nice, colorful crust. When cooking is complete, leave in the oven, door ajar, for 15 minutes.
- Then let stand at room temperature.
- Then chill overnight before slicing and serving.
- A melt-in-the-mouth delight!
Nutrition
Calories: 276kcalCarbohydrates: 18gProtéines: 8gFat: 19gLipides saturés: 11gCholéstérol: 122mgSodium: 193mgPotassium: 128mgFibre: 0.01gSucre: 16gVitamine A: 774IUCalcium: 87mgFer: 0.4mg
Vous avez essayé cette recette ?Let us know how it was!
