Baking
Basque cheesecake
The creamy La Vina cheesecake with its toasted surface and molten center.
VegetarianGluten-free
Ingredients
- 600 g of cream cheese
- 200 g of sugar
- 4 eggs
- 400 ml of whipping cream
- 20 g of cornstarch
- 1 teaspoon of vanilla extract
- 1 pinch of salt
Step-by-step
Using a different robot? Switch it here:
- Preheat the oven to 210C.
- Line a tall mold with baking paper letting it overhang.
- Add the cream cheese and the sugar and mix 30 sec/speed 4.
- Add the eggs one by one mixing 20 sec/speed 4 between each one.
- Add the cream, the cornstarch, the vanilla and the salt and mix 30 sec/speed 4.
- Pour the cream into the lined mold.
- Bake 40 min at 210C until the surface is very golden and the center wobbles.
- Let it cool at room temperature and refrigerate at least 4 hours.
Tips
- It should be very wobbly in the center when you take it out of the oven.
- The intense toasting of the surface is characteristic.
- With cornstarch instead of flour it is gluten-free.
Guide: Thermomix without Cookidoo
Learn how to use your Thermomix without paying subscription
View guide
