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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.