Before making basque cheesecake, I have been failing at baking a perfect Japanese cheesecake. Indeed the two types of cheesecakes are quite similar, cream cheese is the core ingredient, with addition of eggs, cream/milk. You will enjoy a fluffy, gooey and jiggling if the baking is successful :) 

The making of basque cheesecake is so comforting as the recipe is that simple - bake after you mix all ingredients together. Yet, I dare not say the recipe is foolproof, as different cream cheese brands and oven settings might deliver not exact same results. Fortunately, the beauty of this recipe is imperfection. 

Cooking time:

1 hour 15 mins

Ingredients (6” cake tin):

Cream cheese 415g

Sugar 120g

Eggs 3 pcs

Heavy cream 270g

Vanilla extract  a dash

Lemon juice 1 tsp

Cake flour 20g

How-to-make :

1. Lay two parchment paper into the cake tin

2. Soften cream cheese if you are using those with harder texture like me. Heat the cream cheese on double boiler until softened

3. Combine cream cheese and sugar in a stand mixer, mix well using medium speed

4. Add eggs one by one to the cream mixture, using medium speed

5. Add vanilla extract and lemon juice, mix well

6. In another bowl, mix sieved flour with part of the heavy cream. Then add the rest heavy cream to the flour mixture and mix well

7. Add cream mixture to the cream cheese in stand mixer, mix well using medium speed

8. Preheat oven to 230 °C. Pour cake mixture into the cake tin, bake for 35 minutes. Turn off the oven, leave the cake in the oven for 20 minutes to let it set under the residue heat. 

9. Ready to serve after cooling down. For a sturdier texture, put the cake in the fridge for some hours before serving.