Japanese Basque-Style Cheesecake

sudachirecipes.com

This delicious caramel basque-style cheesecake is inspired by Lawson's popular "Baschee". It's smooth, creamy and one of my favourite cheesecake recipes of all time! It's also very easy to make, perfect for beginners!

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Japanese Basque Style Cheesecake

Yield

6-8 servings

Type

Desserts

Time

4 hours

Level

Easy

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what you'll need:

» processed cheese slices » whole milk » cream cheese » butter » sugar » honey » eggs » cake flour » heavy cream

Make caramel

Mix sugar and water in a cold pan. Place on the stove and bring to a boil over a medium heat. When it turns golden add a little more water and swirl the pan.

1

Set aside

Once it turns amber, add a little more water and swirl the pan again. Remove from the heat and set aside for later.

2

Melt cheese

Rip the processed cheese into a microwavable bowl and add the milk. Microwave in 20 second intervals, mixing each time until melted and smooth.

3

Make the cheesecake batter

Add the cream cheese, butter, sugar and honey, whisking thoroughly between each ingredient. 

4

Mix eggs

Mix one egg white and two egg yolks in a small separate bowl until combined. Mix gently to prevent air bubbles. 

5

Add the egg

Mix the eggs into the cheesecake batter one third at a time. Use a silicone spatula and mix gently to prevent air bubbles.

6

Sift flour

Sift in the flour and mix until evenly distributed throughout the cheesecake mixture.

7

Add cream

Add the cream one third at a time and stir gently but thoroughly between each addition.

8

Strain

Pour the mixture through a fine mesh sieve to catch any lumps and make your cheesecake extra smooth.

9

Line a cake tin

Line your cake tin with baking paper. If it has a removable base, wrap it with foil. Coat the base of the baking paper with half of the caramel and save the rest for later.

10

Add batter

Pour the cheesecake mixture into the pan and tap it on the counter. Use a toothpick to pop any bubbles on the surface.

11

Bake

Bake in an oven preheated to 220-230°C (430-450°F) on the top shelf for 15-25 minutes or until browned and slightly firm on top.

12

Brush with caramel

Brush the top gently with the leftover caramel. Lower the oven heat to 190-200°C (375-390°F) and bake for 5-10 more minutes on a lower shelf.

13

Cool & chill

Remove the cheesecake from the oven and leave to cool in the tin. Once cool to the touch, refrigerate for at least 3 hours before serving.

14

check out FULL RECIPE »

See the full post for more information plus how to make miniature versions inspired by Lawson's baschee!

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