Fluffy Basque Caramel Cheesecake

Fluffy Basque Caramel Cheesecake

Christmas🎄Part of the series🧀Smooth Basque Cheesecake, It’s Christmas again The entire Christmas version of the Basque Caramel Cheesecake should be served first during the next holiday

Fluffy Basque Caramel Cheesecake

Fluffy Basque Caramel Cheesecake

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Cook Time 1 hour
Servings 7


  • 250 g cream cheese
  • 45 g sugar
  • 2 yolk
  • 2 egg
  • 100 ml light cream
  • 50 ml fresh milk
  • 5 g Corn flour


  • Add sugar into the cream cheese (soften the cream cheese at room temperature/heat it in a microwave until slightly softened) and stir until it becomes a soft cream. 2. Add the eggs ( Add them one by one, mix well first and then add the second egg), mix well until there are no particles (adding the eggs at one time will easily cause the oil and water to separate and form lumps of tofu. If this happens, stir for a few dozen more times. It will mix next time)
  • Then add the egg yolk and mix well 2. Then add light cream and fresh milk (3 times) and mix well with a whisk 3. Finally, add through a sieve Corn flour, mix well until there is no powder. 4. Pass the flour slurry through the hoop, pour it into the mold (lined with butter paper), tap it on the table a few times to release air bubbles
  •  Preheat for 15 minutes (220°), place the middle layer, and bake for about 20-22 minutes until the surface turns caramel color (if the surface of the cake is not too colored, you can put Upper layer, bake for about 2 minutes)
  • After completion, gently knock the cake mold twice on the tabletop with a tablecloth (to allow the heat to dissipate), let it cool, and put the cake in the refrigerator to refrigerate 1 Late, unmold, tear off the butter paper, and that's it


All ingredients must be thawed at room temperature in advance to avoid separation of egg paste and fat.
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