Ingredients
350 g of Cream Cheese
175 g of Arzúa-Ulloa Cheese
150 g of white sugar
3 Eggs
250 ml whipping cream
10 g of Cornstarch
35min 210ºC
For the base 6cookies and 60g of butter
nighteeeeey on
brother. its not done.
superpunch1 on
Looks like you didn’t bake it enough
UnrequitedFollower on
And you still posted it. I have so much respect for people like you. I would hide my shame, slowly develop, or quit quietly. You’re willing to put it all out there knowing it wasn’t exactly what you planned… so I’m assuming your development will be much faster.
AdrianK_ on
Maybe try baking it? I mean do you supply straws to drink the cheese instead or what. I’m confused!
CPOx on
Basque style cheesecakes are my favorite way to make them
rwcgamer on
Nice first attempt! Did you try the water bath trick? 210°C is also super hot and tends to bake the outside way faster than the inside. I would try 150° next time and if you can foil wrap the baking tin and have a deep roasting pan, try the water bath technique. For time 1-1.5 hours should do the trick. In reality you want to be able to see a slight wiggle from the middle. Then throw it in the fridge to chill for a bit.
die-jarjar-die on
Medium rare cheesecake
Wiggie49 on
Dang your first and you chose a basque cheesecake? Bravo for the effort, that shit’s more difficult than a regular one imo.
esoteric_enigma on
I feel like I’d be into it being raw in the center
Weekly-Original-2322 on
Did you refrigerate it? Usually it will solidify when chilled adequately.
Panman6_6 on
Looks more like flan tbh. No offence obviously, but as a cheesecake lover I wouldn’t eat that
These recipes i highly recommend, the 210c was about right, some say a little lower or higher, but 35 mins is too short, at higher temps you’re looking about 45 mins, lower, about an hour.
Once done, its super important to let the cake cool completely to room temp, then cool in a fridge for a few hours covered with a towel to prevent moisture dripping on the top (you can cover that towel with cling wrap to prevent fridge flavor)
Try again and don’t feel discouraged!!! Nailing this will be one of the pinnacles of your dessert making life, a slice of this with some fresh berries on the side and tapped with powdered sugar will make for a delightful presentation.
Oldlazyfuck on
Baked way too high, bake around 160c until center starts to barely feel firm then pull out of oven and let completely cool.
14 Comments
The end result is a bit too runny what I wanted
Ingredients
350 g of Cream Cheese
175 g of Arzúa-Ulloa Cheese
150 g of white sugar
3 Eggs
250 ml whipping cream
10 g of Cornstarch
35min 210ºC
For the base 6cookies and 60g of butter
brother. its not done.
Looks like you didn’t bake it enough
And you still posted it. I have so much respect for people like you. I would hide my shame, slowly develop, or quit quietly. You’re willing to put it all out there knowing it wasn’t exactly what you planned… so I’m assuming your development will be much faster.
Maybe try baking it? I mean do you supply straws to drink the cheese instead or what. I’m confused!
Basque style cheesecakes are my favorite way to make them
Nice first attempt! Did you try the water bath trick? 210°C is also super hot and tends to bake the outside way faster than the inside. I would try 150° next time and if you can foil wrap the baking tin and have a deep roasting pan, try the water bath technique. For time 1-1.5 hours should do the trick. In reality you want to be able to see a slight wiggle from the middle. Then throw it in the fridge to chill for a bit.
Medium rare cheesecake
Dang your first and you chose a basque cheesecake? Bravo for the effort, that shit’s more difficult than a regular one imo.
I feel like I’d be into it being raw in the center
Did you refrigerate it? Usually it will solidify when chilled adequately.
Looks more like flan tbh. No offence obviously, but as a cheesecake lover I wouldn’t eat that
Looks like a basque cheesecake?
[https://www.bonappetit.com/recipe/basque-burnt-cheesecake?srsltid=AfmBOor9bDKBMsU8otnM6uIJdfXfazgklQvqR2Cy_w65opOhnRB3FFgq](https://www.bonappetit.com/recipe/basque-burnt-cheesecake?srsltid=AfmBOor9bDKBMsU8otnM6uIJdfXfazgklQvqR2Cy_w65opOhnRB3FFgq)
[https://www.recipetineats.com/basque-cheesecake/](https://www.recipetineats.com/basque-cheesecake/)
These recipes i highly recommend, the 210c was about right, some say a little lower or higher, but 35 mins is too short, at higher temps you’re looking about 45 mins, lower, about an hour.
Once done, its super important to let the cake cool completely to room temp, then cool in a fridge for a few hours covered with a towel to prevent moisture dripping on the top (you can cover that towel with cling wrap to prevent fridge flavor)
Try again and don’t feel discouraged!!! Nailing this will be one of the pinnacles of your dessert making life, a slice of this with some fresh berries on the side and tapped with powdered sugar will make for a delightful presentation.
Baked way too high, bake around 160c until center starts to barely feel firm then pull out of oven and let completely cool.