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japanese-basque-cheesecake-recipe

Japanese Basque Cheesecake

A delightful fusion of Japanese and Basque culinary traditions, this cheesecake is creamy, rich, and slightly burnt on top.
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Preparation Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: Basque, Japanese
Servings: 8 servings
Calories: 450 kcal

Ingredients 

Cheesecake Batter

  • 500 g cream cheese at room temperature
  • 200 g granulated sugar
  • 4 large eggs at room temperature
  • 250 ml heavy cream
  • 1 teaspoon vanilla extract
  • 30 g all-purpose flour sifted

Instructions 

  1. Preheat your oven to 210°C (410°F). Line the springform pan with parchment paper, ensuring the paper extends above the rim of the pan.
  2. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Gradually add the heavy cream and vanilla extract, mixing until fully incorporated.
  5. Fold in the sifted flour until just combined.
  6. Pour the batter into the prepared pan and bake for 45 minutes, or until the top is dark brown and the center is still slightly jiggly.
  7. Allow the cheesecake to cool in the pan before removing. Chill in the refrigerator for at least 4 hours before serving.

Nutritional Value

Calories: 450kcal | Carbohydrates: 30g | Protein: 8g | Fat: 35g | Saturated Fat: 20g | Cholesterol: 150mg | Sodium: 300mg | Potassium: 150mg | Sugar: 25g | Vitamin A: 1000IU | Calcium: 100mg | Iron: 1mg

Keywords

Basque, Cheesecake, Japanese
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