[Original] Zero Failure Afternoon Tea - Basque Basque Cheesecake (consumed Microcolando cream cheese, Nescafe whipped cream)

Is there any cake that is a boon for absolute handicappers? Wall Crack recommends this classic dessert – Basque cheesecake! The Basque Country is as famous as the Italian Tiramisu and the French Napoleon! The key operation is zero-based, easy to use, and you don't need to send it away! The burnt and rugged appearance is actually delicate and tender, melt-in-your-mouth, full of cheese, and milky flavor. Please put away this recipe and do it quickly! Cheese Control is an absolute favorite! It takes 45 minutes, 6 inches of ingredients, and consumes Microcolando cream cheese and Nestle whipping cream! The materials are very good to buy~ You can get it together in the dairy area of the supermarket, and you don't need to shop online! Ready on Friday night, refrigerated overnight, great weekend afternoon tea! The most detailed recipes in the kitchen, even novices can succeed at the first time! It is necessary for me to state that my recipe has a reference to the www.xiachufang.com/recipe/104477453/ of minmin214, and I will record my personal production method of using a box of 240 grams of Microcolando cream cheese to share with you~

Ingredients

Creamcheese(Microcolando) 240 gram

Whippingcream(Nestle) 110 gram

Castersugar(lesssugarversion) 60 gram

Eggs(wholeeggs) 2 piece

Eggyolk 1 piece

Cakeflour 5 gram

vanillaextract 2 drip

Cooking Instructions

The materials are ready, put the mold on the oil paper in advance, if the oil paper is difficult to shape, you can wring it out after wetting it and then laying it, be sure to wring it out! When wrapping the edging of the oiled paper, try to tighten it to avoid entering the oven and hitting the heating tube and ignition. Although the dairy ingredients I use are not top-notch, they are the easiest for everyone to buy.
The cream cheese is put at room temperature in advance to warm up, and the soft mark is almost the same when you press it with your fingers, divide it into small pieces and put it in a waterless and oil-free container, pay attention to the softened cream cheese, not melted, or lumpy. Start preheating the oven to 210 degrees
Add caster sugar and stir on whisk on lowest setting, or manually whisk until fine
Stir until smooth and delicate, in a short time
Add an egg yolk to the paste and stir until smooth
Add the first whole egg
Stir until smooth and delicate, at which point it is already fluid
Add the second whole egg and stir to combine
Add the whipping cream in batches, stir well with each point you add to avoid the formation of particles, but do not whip it, just stir it manually
A creamier cheese paste that is more delicate
Sieve in low powder, stir in the Z-shape of egg pump, stir evenly, and it is easy to get tendoned after a long time.
Video demonstration of Z-type mixing
The cheese paste is ready, in order to get a more delicate finished product, this step can be sifted, directly into the mold wrapped in oiled paper, or not sieve.
Bake in a preheated oven at 210 degrees for 20 to 25 minutes. 25 minutes of coloring is already very good, forming a burnt surface and a more solid heart.
Start coloring the cake.
After baking, shake the towel twice to let the heat escape. Don't be intimidated by his charred appearance, remember that you didn't fail, haha, you can put it in the refrigerator after letting it cool at room temperature, refrigeration overnight is a must, because the amazing taste appears the next day!
Feel the duangduang when it comes out of the oven!
This Basque cheesecake is actually a semi-cooked heavy cheese, which needs to be refrigerated to allow the internal tissues to solidify and return oil to achieve the best taste.
It's really photogenic to take pictures!
If you look straight from the side, it's very delicate
Feel the smoothness and delicacy of the Basque Country
This recipe is low in sugar, so the taste is better, with black coffee or black tea, a super high-value afternoon tea is done!