Baking · Finnish

Basque Cheesecake

Name: Basque Cheesecake
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 10 servings
Cuisine: Finnish
Ingredients: 3 tubs (200 g each) Valio Viola® cream cheese; 2.5 dl sugar; 3 eggs; 2 dl Valio Keittiön whipping cream, lactose-free; 2 tbsp cornstarch; 1 tbsp vanilla sugar; 0.5 tsp salt

Basque cheesecake is toasted dark on the surface, even slightly burnt. The black surface brings a bit of bitterness to the cake. The other trick to this cake is its bottomlessness, meaning it consists of just the filling. Cheesecake is usually served as is, but tart berries go wonderfully with the flavor, either as a compote or slightly thawed from the freezer.

Smarrig Kitchen2y

Machine-translated, original language: Suomi.

Prep 15 min Cook 1 h 30 minTotal 1 h 45 minInspired by valio.fi

Method

1
Line the bottom and sides of a springform pan (ø 20 cm) with parchment paper. Crumpled parchment paper fits into the pan better. Grease the parchment paper so the baked cheesecake releases from the paper more easily.
2
Soften the cream cheese with an electric mixer and add the sugar. Add the eggs one at a time, mixing continuously. Add the cream and finally the combined cornstarch, vanilla sugar, and salt. Mix until smooth.
3
Pour the batter into the pan on top of the parchment paper and bake in a 200-degree oven for 1 h 15 min or until the surface of the cake is dark brown.
4
Cool the cheesecake to room temperature and then transfer it to the refrigerator. Cheesecake is best the next day.

Sweet pastries Gluten-free Gluten-free cakes Gluten-free baking Gluten-free Cheesecakes