Rich Baked Cheesecake with Restaurant Quality

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Rich Baked Cheesecake with Restaurant Quality

Dessert · Dessert · European55 min(Prep 25 min + Cook 30 min) · 420 kcal per serving · 8 servings · Normal

An authentic baked cheesecake made with just 6 ingredients, mixed in a single bowl. It has a rich flavor from a generous 400g of cream cheese, while cake flour and low-fat heavy cream add a soufflé-like lightness. Baked at a high 230°C for a scorched, Basque cheesecake-style surface and rested overnight in the refrigerator, it turns out smooth on the palate and irresistibly delicious.

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はるあん48 recipes · 454 cooked

Instructions

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  1. Measure out 400g of cream cheese. If you have time to bring it to room temperature, leave it out for about 1 hour.Uses: Cream cheese~2 minWatch the video from 2:33
  2. If using it straight from the refrigerator, microwave at 600W for 30 seconds, flip it over, and heat for another 20 seconds. Soften it until a rubber spatula glides through easily.Uses: Cream cheese~1 minWatch the video from 3:16
  3. Add 150g of white sugar and 3 pinches of salt, and work them thoroughly into the cream cheese with a whisk. It becomes easier to work as the sugar and salt blend in.Uses: Cream cheese, White sugar, Salt~5 minWatch the video from 3:49
  4. Add 2 eggs one at a time, mixing thoroughly each time. Even if the batter looks separated, keep mixing without worrying.Uses: Eggs~4 minWatch the video from 5:38
  5. Add the heavy cream and mix vigorously in several large circular strokes until the batter thickens.Uses: Heavy cream~2 minWatch the video from 6:29
  6. Add 3 tablespoons of cake flour, breaking it up as you sprinkle it in, and mix until no lumps remain.Uses: Cake flour~2 minWatch the video from 7:19
  7. Once the batter is mixed, preheat the oven to 230°C. If your oven doesn't reach 230°C, bake at the highest temperature it can reach.Watch the video from 7:57
  8. Cut a sheet of parchment paper larger than the pan, crumple it up, wet it with water once and wring it out, then line an 18cm round pan with it. Line it so the creases and wrinkles cling tightly to the pan.~3 minWatch the video from 8:55
  9. Strain the batter once through a coarse sieve or mesh to make it smooth, then pour it into the pan. It is so thick that it won't fall on its own, so help it along with a rubber spatula.Uses: Cream cheese, White sugar, Salt, Eggs, Heavy cream, Cake flour~3 minWatch the video from 10:05
  10. Bake in the 230°C oven for 30 minutes. It's done when it has risen to about the height of the pan and taken on a scorched, Basque cheesecake-like color.~30 minWatch the video from 10:55
  11. Let it cool slightly, then rest it in the refrigerator overnight (a full day). Chilling it thoroughly lets the flavors meld.Watch the video from 11:34
  12. Carefully peel off the paper and cut into large slices. You can enjoy the contrast between the cream-like smoothness toward the center and the chewy texture at the edges.Watch the video from 12:17

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