Basque cheesecake

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15-20min (+1h baking & cooling 2 hours)

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Creamy Basque cheesecake with a caramelized top. Easy to make and irresistibly tasty!

Creamy Basque cheesecake with a caramelized top. Easy to make and irresistibly tasty!
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Ingredients

What do you need?

Quantity: 8p

900 g cream cheese at room temperature
200 g raw cane sugar
500 ml room
pinch
Sixthe of 1 Citroen
marrow of 1 vanilla pod
5 eggs
50 g flower

Cake shape of approx. 28 cm diameter

900 g cream cheese at room temperature
200 g raw cane sugar
500 ml room
pinch
Sixthe of 1 Citroen
marrow of 1 vanilla pod
5 eggs
50 g flower

Cake shape of approx. 28 cm diameter
Preparation method

How do you make this?

Preheat the oven to 200 ° C.

Put the cream cheese, cane sugar and cream in a bowl or food processor. Add a pinch of salt, the Zeste of Citroen and the Vanillaerger. Mix together into a homogeneous smooth mass. Stir the eggs one by one and finally the sifted flower.

Grease a cake pan and cover it with baking paper. Press well in the edges.

Pour in the mass. Push and fold baking paper well against the baking tin so that it will not bake in the cake.

Place 1 hour in the oven at 200 ° C. Lower after 30 minutes to 175 ° C.

Let for at least 2 hours (but also one night) in the fridge.

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