Basque Bundt Cheesecake

Name: Basque Bundt Cheesecake
Total time: 2700 s
Yield: 6-inch cake
Cuisine: American
Ingredients: 1 (6 inch) cake pan; 8 oz cream cheese; 2 room temperature eggs; 1/4 cup sugar (about 50 grams); 2 1/2 tablespoons flour (about 20 grams); 3/4 cup heavy cream (about 200 ml)

凱茜媽咪の廚房 @Kathy_kitchen

This is an easy-to-make, fail-proof gourmet dessert with simple ingredients. The Spanish dessert 'Basque Cheesecake' is a rich cheesecake with a caramelized pudding-like flavor, characterized by its burnt surface and made with minimal flour. It has a dense, creamy texture with a rich dairy flavor, moist but not overly sweet. Enjoy it chilled for a diverse experience. It's a cheesecake with a pudding-like texture.

凱茜媽咪の廚房 @Kathy_kitchen

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Ingredients

45 minutes

6-inch cake

1 (6 inch)cake pan
8 ozcream cheese
2room temperature eggs
1/4 cupsugar (about 50 grams)
2 1/2 tablespoonsflour (about 20 grams)
3/4 cupheavy cream (about 200 ml)

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Steps

45 minutes

1

Prepare the ingredients and preheat the oven to 425°F (220°C). Soften the cream cheese at room temperature and let the eggs come to room temperature.
2

Sift the flour.
3

Prepare parchment paper in a 6-inch cake pan, ensuring the paper extends above the pan. Use a suitable plate to press the parchment paper for easier handling.
4

Mix the cream cheese with the sugar until smooth.
5

Beat the 2 eggs.
6

Gradually add the beaten eggs to the cream cheese mixture, mixing well.
7

Add the heavy cream and mix until smooth.
8

Finally, add the sifted flour gradually, mixing until well combined.
9

Sift the batter again for a finer texture. Pour the batter into the pan and tap to release air bubbles.
10

Bake the cake batter in the preheated oven at 425°F (220°C) for 25-30 minutes. Adjust the time based on your oven, pan depth, and desired cake surface color.
11

The cheesecake will rise high and jiggle when fresh out of the oven, then deflate as it cools. Let it cool at room temperature without removing from the pan.
12

Once completely cooled, place the cake with the pan in a ziplock bag and refrigerate overnight.
13

Before serving, bring the cake to room temperature, remove from the pan, slice, and enjoy the rich, creamy texture.
14

[Tips] Sift the flour before mixing for a finer cake texture. Sifting the batter a second time improves the texture. You can substitute flour with cornstarch or almond flour.