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Basque cremette cheesecake

Ingredients:
  •  1 kg Hochland Cremette cheese
  •  6 eggs
  •  500 ml 30% heavy cream
  •  30 g wheat flour
  •  1 tsp salt
  •  340 g fine sugar

Recipe step by step

  • 1. Place the Hochland Cremette cheese, cream, sugar and salt in a blender and blend thoroughly for about 4 minutes.
  • 2. Add one egg at a time, mixing it well all the time.
  • 3. Add the cream in several portions and whisk everything for another 3 minutes.
  • 4. Finally, add the wheat flour (sifted).
  • 5. Line the baking tray with parchment paper (soak it in water beforehand to make it easier to line the tray).
  • 6. Preheat the oven to 200ºC.
  • 7. Put the cheesecake trays into the preheated oven and bake for 50 minutes.
  • 8. After 25 minutes, halfway through baking, turn the cheesecake 180ºC so that it bakes evenly on all sides.