日本名店配方公開 流心巴斯克芝士蛋糕┃Lava Basque Cheesecake, Famous Japanese shop's recipe

Ingredients

• 500 g Cream Cheese (room temperature; can microwave 30 seconds if cold)
• 200 g Granulated Sugar
• 4 Whole Eggs (room temperature)
• 1 Egg Yolk
• 200 ml Heavy Cream (room temperature)
• 30 g Cornstarch (sifted through the densest sieve)
• 1 sheet Parchment Paper (cut to fit an 8‑inch round cake pan; shaped into a ball then unfolded)

Instructions

1. Soften Cream Cheese

   If the cream cheese is cold, microwave it on high for 30 seconds or place the block in a bowl of warm water until softened, then let it sit at room temperature.

   Time: PT5M

2. Blend Cream Cheese

   Place the softened cream cheese in a mixing bowl and blend with a hand mixer on medium speed until completely smooth and free of lumps.

   Time: PT3M

3. Incorporate Sugar

   Add the granulated sugar to the cream cheese and continue mixing until the mixture is glossy and the sugar is fully dissolved.

   Time: PT2M

4. Add Whole Eggs

   Add the four whole eggs one at a time, mixing on low speed after each addition until just incorporated.

   Time: PT3M

5. Add Extra Egg Yolk

   Stir in the single egg yolk until the batter is smooth.

   Time: PT1M

6. Fold in Heavy Cream

   Pour the room‑temperature heavy cream into the batter and mix on low until fully incorporated.

   Time: PT2M

7. Sift Cornstarch

   Sift the cornstarch through the densest sieve directly into the batter and stir until just combined.

   Time: PT1M

8. Prepare Parchment Lining

   Roll the parchment paper into a loose ball, then unfold it and press it against the inside of the cake pan, trimming any excess and folding the edges down the sides.

   Time: PT5M

9. Transfer Batter and Release Air Bubbles

   Pour the batter into the prepared pan, smooth the top with a spatula, then tap the pan on the countertop a few times. Use a toothpick to poke small circles across the surface to release trapped air.

   Time: PT3M

10. Bake

    Place the pan on the middle rack of a pre‑heated oven and bake at 230°C for 22 minutes, or until the top is a deep amber brown and the center still jiggles slightly.

    Time: PT22M

    Temperature: 230°C

11. Cool and Chill

    Remove the cheesecake from the oven and let it cool on a rack to room temperature, then refrigerate for at least 4 hours before removing the parchment and serving.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

30 g

Fat

22 g

Fiber

0 g