Basque cheesecake made with pastry cream
Bruno Albouze · ♥ 4K likes · 116.1K views · 4 min video
Read about cream cheese in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Beat room-temperature cream cheese with vanilla, lemon zest and sugar in the mixer for as long as needed.
- room temperature cream cheese
- vanilla
- lemon zest
- sugar
- 4 whole egg yolks
- 1 whole egg
For the pastry cream, beat four egg yolks and one egg; keep the whites for the cream cheese. Add sugar, flour and cornstarch (cornstarch only for gluten-free).
- sugar
- flour
- cornstarch
- milk
Bring the milk to a boil and temper the egg mixture with it. Return to the stove, bring to a boil and cook two minutes, whisking constantly.
- chilled cream cheese
Off the heat, add the saved chilled cream cheese and blend well with an immersion blender. Set aside.
Add the egg whites to the cream cheese mixture and beat until smooth.
- egg whites
- almond extract
Run the pastry cream in the mixer until it reaches room temperature, with a few drops of almond extract.
Bake in the prepared pan, hot (said two ways that disagree) for about 25 minutes, until the top is dark; take it out immediately. A springform pan or a Charlotte cake ring works.