Recipe detail

Desserts Basque cheesecake

21. 10. 2025

Author: Chloé Lasseron

Company: Retigo

Food category: Desserts

Cuisine: Spanish

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Program steps

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1
Combination
30 %
time icon Termination by time
time icon 00:30 hh:mm
probe icon 200 °C
ventilator icon 50 %
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Ingredients - number of portions - 12

Name Value Unit
Philadelphia Cheese 1 kg
powdered sugar 350 g
salt 1.5 g
whipped cream 33% 480 ml
All purpose flour 30 g
vanilla bean 1 pcs
lemon peel 1 pcs
chicken eggs 5 pcs
chicken eggs 5 pcs

Nutrition and allergens

Allergens: 3, 7, Gluten, Milk
Minerals: Ca, Co, Cr, Cu, F, Fe, I, Iron, K, Magnesium, Mg, Mn, Na, P, Phosphorus, Se, Zn
Vitamins: A, B, C, D, E, K, Kyselina listová, Niacin, Thiamin

Nutritional value of one portion Value
Energy 407 kJ
Carbohydrate 34.4 g
Fat 28.4 g
Protein 6.1 g
Water 50.3 g

Directions

  • Line a 28 cm diameter springform pan with parchment paper.

  • Whip the Philadelphia cheese (taken out of the refrigerator one hour before) until it becomes smooth.

  • Add the eggs one at a time, mixing well after each addition. Then incorporate the sugar and whip again.

  • Whip the cream to stiff peaks, then gently fold it into the previous mixture (cheese, eggs, sugar).

  • Split the vanilla bean in half and scrape out the seeds.

  • Add the flour, salt, and vanilla seeds to the mixture, then stir until you achieve a smooth batter.

  • Pour the batter into the prepared pan.

  • Bake at the appropriate temperature (to be specified according to your recipe). When the cheesecake is golden brown, puffed up like a soufflé, with a center that is still slightly jiggly, it is ready.

  • Let your cheesecake cool completely at room temperature, then place it in the refrigerator for at least 4 hours before serving.