Basque Burnt Cheesecake✨ (Eng ver.) 🌷한국어 버전은 이전 게시글에 있어요🌷 🔖Ingredients(15*7cm round tin) : Cream cheese 350g, heavy cream 170g, 3 eggs, 1 egg yolk, sugar 100g, lemon juice 7g, corn starch 12g (‼️All ingredients should be kept at room temperature.‼️) 1. Line a 15cm round tin with baking paper. Preheat the oven to 240℃. 2. Press down the cream cheese and make it soft. 3. Add sugar and combine together until the sugar granules disappear. 4. Sift the corn starch and thoroughly together. There are no lumps and the texture is like mayonnaise. 5. Add one egg in the cream cheese mixtures and completely blend together. Repeat it 3 times. In each addition, blend it with cream cheese completely and thoroughly. Add the one egg yolk and blend well together. 6. Add heavy cream and mix until it’s all combined. 7. Add lemon juice and mix until it’s all combined. 8. Pour the batter into prepared pan in one go. Tap the pan on the countertop a few times. 9. Bake at 230ºC for 5 minutes and 220ºC for 15~17 minutes. (‼️ Bake at 220ºC for 20~22 minutes if you want a brown surface.) 10. Let the cheesecake cool in the pan at room temperature for 3 hours and then chill in the refrigerator over 6 hours. 🔽Please read these helpful tips before making.🔽 1. Make sure all ingredients are at room temperature (18~21ºC). 2. Preheat the over at 240ºC over 20 minutes. 3. Scrape off the batter from the spatula with a knife or offset spatula frequently. 4. Blend everything completely and thoroughly before adding the next. 5. Do not make many air bubbles when you whisk the batter. 🌟I uploaded a detailed post on how to make this cake in a previous post. Please check the post for more details.

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