Basque Cheesecake

Basque cheesecake is a popular recipe in Spain, where it is called ‘torta de queso.’ The big difference from the classic cheesecake is that it’s simpler, with no crust underneath and no topping on top.

Cheesecake basque

Basque Cheesecake

Natalija
Important tip: the batter should be mixed at low speed to avoid adding air bubbles.
Prep Time 20 minutes
Cook Time 1 hour
Cooling 1 hour
Servings 8 persons

Ingredients
  

  • 900 g softened cream cheese (such as Philadelphia)
  • 3 pinches of salt
  • 220 g granulated sugar
  • 450 ml heavy cream
  • 6 eggs
  • 1 teaspoon liquid vanilla (or paste, or 1 vanilla pod)
  • 30 g sifted flour

Instructions
 

  • Preheat the oven to 190°C (thermostat 6).
    Line a large pan (24 cm) with 2 layers of parchment paper.
  • In a mixer bowl, beat the Philadelphia cheese at low speed with the sugar, adding the salt.
  • Add the heavy cream and vanilla. Continue mixing at low speed.
  • Add the eggs one by one, mixing well after each addition, still on low speed.
  • Add the flour and mix once more.
  • Pour the batter into the prepared pan.
  • Bake in the oven for about 60 minutes. The cake will rise, develop a nice golden crust, but remain slightly wobbly in the center.
    Cheesecake basque
  • Remove the cake from the oven. Let it cool for about 2 hours, then unmold it onto a serving plate. As it cools, the cake will deflate.
    Cheesecake basque
  • Serve at room temperature with syruped cherries or enjoy it plain.
    Cheesecake basque
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Petits Choux

This is one of my favorite puff pastry for a “cafe gourmand“.

Petits choux

Natalija
Cream Petits choux will go perfectly with your coffee or tea.
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 8 personnes

Ingredients
  

Ingredients for the choux pastry

  • 200 ml water
  • 100 g butter
  • 2 pinches of salt
  • 120 g flour
  • 3-4 eggs

Ingredients for the cream

  • 1 egg yolk
  • 120 g sugar
  • 125 ml milk
  • 1/2 vanilla bean cut into two in its length
  • 200 g softened butter
  • 1 tbsp icing sugar

Instructions
 

For the choux pastry

  • Preheat the oven to 200°C (thermostat 6/7). Cover a baking sheet with parchment paper.
  • In a saucepan, put the butter and salt. Bring to a boil. When the butter is completely melted, remove the pan from the heat.
  • Add flour and mix well.
  • The dough should form a ball.
  • Add the eggs one by one. Mix well.
  • The dough should be smooth and not stick to the edges of the pan.
  • Using a spoon or a pastry bag, form small heaps of dough on the baking sheet, separating them from each other as the puffs will double in size during cooking.
  • Bake at 200°C for 10-15 minutes. Then lower the temperature to 180°C (thermostat 6) and cook for another 10 minutes or so until you get a nice golden color. Remove the puffs from the oven and let cool.

For the cream

  • In a small saucepan, blanch the egg with the sugar.
  • Add milk and vanilla. Place over very low heat. Stirring constantly, bring to a boil. Remove from heat and let cool. Remove the vanilla pod.
  • In the bowl of a mixer, cream the butter. While continuing to mix, gradually incorporate the milk and sugar preparation.
  • Make an incision in the choux. Using a teaspoon or a pastry bag, fill them with the cream. Sprinkle with icing sugar.
Tried this recipe?Let us know how it was!
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