Austrian Tyrol in July and August
The forest is full of natural delicacies
For example: wild blueberries, strawberries, raspberries and mushrooms
Friends picked wild strawberries a few weeks ago
It is also relatively small
But it has a very heavy strawberry flavor
Sweet and sour taste
This time I deliberately went to the mountains to pick some wild blueberries
Made a combination with Basque cheesecake
Blueberries are sour and debilitating
Pairing with this heavy cheesecake is perfect!
Click to watch the video → Basque Blueberry Cheesecake Recipe Video
Recipe (9 in cake/22.5 cm cake mold): Cream cheese (room temperature) 900g; Sugar 180g; Eggs (large) 6 eggs (large); Cream (35-40% fat content) 500ml; Salt 1/2 teaspoon; 1 vanilla pod (or 1 teaspoon vanilla extract or 1 bag of 7g vanilla sugar); medium gluten flour 45g; butter 1 tablespoon; demoulding oil; blueberries (or any other berry fruit)
Production steps
1. Spray the mold with release oil, which can also be replaced with other odorless cooking oil.
2. Spread the baking paper in the mold to make sure that the baking paper is attached to the mold, if the baking paper is not large enough, you can use two layers to brush the melted butter on the baking paper.
3. Pour the cream cheese at room temperature into the basin, stir the cream cheese at low speed and add the sugar, then let the sugar stir at medium speed until it is completely melted; add the eggs in parts, beat the eggs completely with the cream cheese, and then add the next egg; finally add vanilla (or vanilla essence/vanilla sugar), salt and cream until completely stirred;
4. Pour 1/3 of the ingredients into the mold, then add the blueberries, and then pour the remaining ingredients into the mold to completely cover the blueberries;
5. Place in a preheated oven to 200 °C, bake for 60 minutes, remove and cool, put in the refrigerator for 6 hours and serve;
Cooking Tips:
Stirring: When stirring all ingredients, make sure to pause a few times and scrape off the cream cheese on the edges and bottom of the pot to ensure that all the cream cheese is stirred evenly;
Texture: This cheese does not have a separate biscuit base, so the liquid ingredients mixed before baking are supported by baking paper, the liquid is a little thin, but there is no need to be nervous, it should be such a texture. After baking, shake the cake, you can also see the middle of the shaking, such cake in the middle is very soft and tender and fragrant.
Basque cheesecake originated in the basque country
A region in northern Spain
A Japanese internet expert shared
After the video of the making of the Basque cheesecake
It has become a popular Internet celebrity cake around the world
This cake looks like it is
Failed dark cuisine
But it's really a cheesecake with zero failures
Simple way to make it
The cracked folds of the edges make people drop
It is also one of the heavy cheesecakes
In Europe, the classification of heavy and light cheeses is rarely used
Instead, it is a cheesecake that distinguishes between different styles
Cheese variety and addition of flour
It becomes a factor in classification
new york cheese cake
New York cheesecake
A thick and rich New York cheesecake on the palate
Add a base made of butter and cookie crumbles
Delicious though
But it feels like eating a piece of food can go a day without eating
Because it uses fat content
At least 36% to 40% heavy cream or sour cream
30-35% fat content of ordinary cream
Although they are all fat sharp weapons
But heavy cream is fatter and tastier
Add ingredients such as cream cheese, sugar, eggs and flour
After baking for a short time at high temperatures
Bake at a lower temperature
This ensures that the New York cheesecake is cooled
On the palate it is thick and dense
regular cheesecake
Regular cheesecake
Ordinary cheesecakes are relatively fluffier
Not as heavy as a New York cheesecake
But the ingredients used are similar
The protagonist cream cheese remains unchanged
Heavy cream is sometimes replaced with regular cream
There are only slight differences in proportion and practice
Regular cheesecake comes in a variety of different flavors
And with fruit
no-baking cheesecake
No baking cheesecake
As the name suggests, cheesecake without oven
Therefore, flour and eggs are not put
Many recipes use gelatin gelatin to shape
I've shared the free-roast cheese recipe without gelatin before
If you want to do it
Click to view → free cheesecake recipe video
japanese cotton cheesecake
Japanese cotton cheese
By the method of beating the protein
Bake in addition to other ingredients
This makes the cake soft on the palate
Also called soufflé cheesecake
The principle is very similar
ricotta cheesecake
Occitan cheesecake
This is an Italian style cheesecake
Use italy's Occitan cheese ricotta
Replaced cream cheese
Occitan cheese is made from the protein in whey
Compared to 34% fat content of cream cheese
The fat content of Occitan is only 13%
So it's a relatively healthy cheesecake
This cheesecake is also dried
The taste is firmer
Not so delicate
Sometimes there is also the grainy feel of cheese
vegan cheesecake
Vegan cheesecake
Vegans also want to enjoy desserts
But there can be no dairy products or eggs
So there's vegan cheesecake
Base with nuts or dried fruit
Almond flour or cashew powder and coconut water to make "cheese"
Looks and feels good
Netizens who have eaten can share their experience in the comments
savory cheesecake
Savoury cheesecake
Didn't expect a salty cheesecake?!
Usually on the ground
Butter and breadcrumbs make a base
Put different vegetables in the cheese
You can also choose garlic or other flavors
Watched so many kinds of cheesecake
Which one do you like the most?
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