New York vs Basque Cheesecake

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#cooking #food #recipe #cheesecake


Basque Cheesecake recipe:

900g cream cheese
7 large eggs
375g sugar
8g flour
175ml Double Cream.

Method notes (video contains general instruction):
-combine all ingredients. Mix until it becomes smooth, being careful not to overmix. Too much air in the batter will affect the texture.
-9 inch springform cake tin works best for the quantities given in the recipe.
-ensure parchment creates a lip around the rim for easy removal after cooking.
-Tap the tin before cooking to remove any air pockets in the batter.
-cook at 200 celsius for 35 minutes for a soft, custard-like interior. Cook for a further 5 minutes if you prefer the batter to be a bit more set. Adjust temperature by + or - 10 celsius depending on how quickly your cheesecakes browning. It should be a medium brown at the 25 minute mark.
-remove out of the oven and cool at room temp for 2 hours, followed by another 2 hours in the fridge before attempting to remove from the tin and cut.


New york Cheesecake recipe:

Batter:
900g cream cheese
3 large eggs
200g granulated sugar
1 tablespoon vanilla extract
200ml sour cream
150ml whole milk
120g plain flour

Crust:
10 digestive biscuits (around 100g total biscuit weight if substituting with another plain biscuit brand)
3 tablespoons salted butter


Method notes (video contains general instruction):
-combine all ingredients. Mix until it becomes smooth, being careful not to overmix. Too much air in the batter will affect the texture.
-9 inch springform cake tin works best for the quantities given in the recipe.
-cook at 170 celsius for 50 minutes. Lower to 160 celsius if you notice the top beginning to brown too quickly.
Leave in the oven to cool for 4 hours to minimise cracking. Cool for another 2 hours in the fridge before attempting to remove from the tin and cut.