Ingredients 350 g of Cream Cheese 175 g of Arzúa-Ulloa Cheese 150 g of white sugar 3 Eggs 250 ml whipping cream 10 g of Cornstarch 35min 210ºC
For the base 6cookies and 60g of butter
nighteeeeey
brother. its not done.
superpunch1
Looks like you didn’t bake it enough
UnrequitedFollower
And you still posted it. I have so much respect for people like you. I would hide my shame, slowly develop, or quit quietly. You’re willing to put it all out there knowing it wasn’t exactly what you planned… so I’m assuming your development will be much faster.
AdrianK_
Maybe try baking it? I mean do you supply straws to drink the cheese instead or what. I’m confused!
CPOx
Basque style cheesecakes are my favorite way to make them
rwcgamer
Nice first attempt! Did you try the water bath trick? 210°C is also super hot and tends to bake the outside way faster than the inside. I would try 150° next time and if you can foil wrap the baking tin and have a deep roasting pan, try the water bath technique. For time 1-1.5 hours should do the trick. In reality you want to be able to see a slight wiggle from the middle. Then throw it in the fridge to chill for a bit.
die-jarjar-die
Medium rare cheesecake
Wiggie49
Dang your first and you chose a basque cheesecake? Bravo for the effort, that shit’s more difficult than a regular one imo.
esoteric_enigma
I feel like I’d be into it being raw in the center
Weekly-Original-2322
Did you refrigerate it? Usually it will solidify when chilled adequately.
Panman6_6
Looks more like flan tbh. No offence obviously, but as a cheesecake lover I wouldn’t eat that
These recipes i highly recommend, the 210c was about right, some say a little lower or higher, but 35 mins is too short, at higher temps you’re looking about 45 mins, lower, about an hour.
Once done, its super important to let the cake cool completely to room temp, then cool in a fridge for a few hours covered with a towel to prevent moisture dripping on the top (you can cover that towel with cling wrap to prevent fridge flavor)
Try again and don’t feel discouraged!!! Nailing this will be one of the pinnacles of your dessert making life, a slice of this with some fresh berries on the side and tapped with powdered sugar will make for a delightful presentation.
Oldlazyfuck
Baked way too high, bake around 160c until center starts to barely feel firm then pull out of oven and let completely cool.
CoCoNO
First ever of all time? No cap?
milosbee
It’s like a hybrid of American and Basque cheesecake, probably tasted incredible.
Gait2468
Instant pot number 19 cheesecake is the best I have had. It pressure cooks in 26 minutes.
EmDkMn666
This is a beautiful first attempt!!!!!
patawpha
I’m sorry but cheesecake was invented a very long time ago. This is not the first one ever.
But it looks delicious!
CanadianBacon615
Did you allow it to set overnight?
thehambeard
Follow this recipe. No water bath required. Low and slow and it’ll come out perfect, with a great creamy texture.
A food thermometer can help out with cheesecake. You want the center to be 63C / 145F.
SpenceAlmighty
Op that looks good but I think you needed to cook longer at a lower temperature. I have had a lot of success with this recipie [Tall and Creamy Cheesecake Recipe (with Video)](https://cooking.nytimes.com/recipes/1015672-tall-and-creamy-cheesecake) . I use a springform pan in a water bath, I also use a roasting bag around the pan for extra waterproofing. I let the cheesecake cool completely in the pan before l removing as it helps it naturally pull away from the pan.
enguyen89141
That’s sexy.
Deweydc18
IMO these comments are expecting New York cheesecake. This is too runny for a basque cheesecake I agree, but only by like 10%. If this is your first try I would consider it a resounding success and an excellent first attempt
27 Comments
The end result is a bit too runny what I wanted
Ingredients
350 g of Cream Cheese
175 g of Arzúa-Ulloa Cheese
150 g of white sugar
3 Eggs
250 ml whipping cream
10 g of Cornstarch
35min 210ºC
For the base 6cookies and 60g of butter
brother. its not done.
Looks like you didn’t bake it enough
And you still posted it. I have so much respect for people like you. I would hide my shame, slowly develop, or quit quietly. You’re willing to put it all out there knowing it wasn’t exactly what you planned… so I’m assuming your development will be much faster.
Maybe try baking it? I mean do you supply straws to drink the cheese instead or what. I’m confused!
Basque style cheesecakes are my favorite way to make them
Nice first attempt! Did you try the water bath trick? 210°C is also super hot and tends to bake the outside way faster than the inside. I would try 150° next time and if you can foil wrap the baking tin and have a deep roasting pan, try the water bath technique. For time 1-1.5 hours should do the trick. In reality you want to be able to see a slight wiggle from the middle. Then throw it in the fridge to chill for a bit.
Medium rare cheesecake
Dang your first and you chose a basque cheesecake? Bravo for the effort, that shit’s more difficult than a regular one imo.
I feel like I’d be into it being raw in the center
Did you refrigerate it? Usually it will solidify when chilled adequately.
Looks more like flan tbh. No offence obviously, but as a cheesecake lover I wouldn’t eat that
Looks like a basque cheesecake?
[https://www.bonappetit.com/recipe/basque-burnt-cheesecake?srsltid=AfmBOor9bDKBMsU8otnM6uIJdfXfazgklQvqR2Cy_w65opOhnRB3FFgq](https://www.bonappetit.com/recipe/basque-burnt-cheesecake?srsltid=AfmBOor9bDKBMsU8otnM6uIJdfXfazgklQvqR2Cy_w65opOhnRB3FFgq)
[https://www.recipetineats.com/basque-cheesecake/](https://www.recipetineats.com/basque-cheesecake/)
These recipes i highly recommend, the 210c was about right, some say a little lower or higher, but 35 mins is too short, at higher temps you’re looking about 45 mins, lower, about an hour.
Once done, its super important to let the cake cool completely to room temp, then cool in a fridge for a few hours covered with a towel to prevent moisture dripping on the top (you can cover that towel with cling wrap to prevent fridge flavor)
Try again and don’t feel discouraged!!! Nailing this will be one of the pinnacles of your dessert making life, a slice of this with some fresh berries on the side and tapped with powdered sugar will make for a delightful presentation.
Baked way too high, bake around 160c until center starts to barely feel firm then pull out of oven and let completely cool.
First ever of all time? No cap?
It’s like a hybrid of American and Basque cheesecake, probably tasted incredible.
Instant pot number 19 cheesecake is the best I have had. It pressure cooks in 26 minutes.
This is a beautiful first attempt!!!!!
I’m sorry but cheesecake was invented a very long time ago. This is not the first one ever.
But it looks delicious!
Did you allow it to set overnight?
Follow this recipe. No water bath required. Low and slow and it’ll come out perfect, with a great creamy texture.
https://www.sugarologie.com/recipes/new-york-cheesecake
A food thermometer can help out with cheesecake. You want the center to be 63C / 145F.
Op that looks good but I think you needed to cook longer at a lower temperature. I have had a lot of success with this recipie [Tall and Creamy Cheesecake Recipe (with Video)](https://cooking.nytimes.com/recipes/1015672-tall-and-creamy-cheesecake) . I use a springform pan in a water bath, I also use a roasting bag around the pan for extra waterproofing. I let the cheesecake cool completely in the pan before l removing as it helps it naturally pull away from the pan.
That’s sexy.
IMO these comments are expecting New York cheesecake. This is too runny for a basque cheesecake I agree, but only by like 10%. If this is your first try I would consider it a resounding success and an excellent first attempt
Basque?
That. Looks. Delish!