Basque Cheesecake
an easy cheesecake with a caramel-like top and creamy inside
Ingredientes
- 440 g cream cheese
- 440 g mascarpone cheese
- 250 g white sugar
- 2 tsp. vanilla essence
- 6 eggs
- 1 tbsp cornflour
- 200 ml heavy cream
Preparação
- Preheat the oven to 200 º C. Prepare a springform pan of about 22 cm in diameter by greasing it and lining it with parchment paper.
- Beat the cheeses and sugar.
- Lower the speed setting of your mixer and add the eggs, one at a time.
- Lastly, add the cornflour, vanilla, and cream, mixing until you have a smooth batter.
- Pour into the pan and bake for about 35 to 40 minutes. If needed, place some aluminum foil over the top of the cake pan so it does get too burnt. The cheesecake should still jiggle a lot.
- Let it cool down for one hour. Store in the fridge for at least five hours or until set. Serve at room temperature.