Whisky Basque Cheesecake

Instructions

1. Line the pan with parchment paper or a Teflon baking sheet. If using a Teflon sheet, cut it to fit the pan, and use a pan that releases fairly easily.
2. In a bowl, beat the cream cheese, sugar, and salt with a hand mixer until smooth.
3. Add the eggs and mix for 30 seconds.
4. Add the heavy cream and whisky and mix.
5. Add the sifted cornstarch and fold lightly with a spatula.
6. Strain the batter through a sieve once. Pour it into the pan and bake in an oven preheated to 200°C for 30–32 minutes. For a lighter color, bake 10°C lower; for a darker color, bake 10°C higher.
7. Let the baked cheesecake cool completely at room temperature, then wrap it in plastic wrap and refrigerate for at least a day.

Tips

• Cream cheese brands vary in saltiness. If yours is on the salty side, skip the pinch of salt.
• Putting the cheesecake in the refrigerator while hot can make it release a lot of liquid, so let it cool completely first.
• Refrigerate for at least 6 hours before cutting so it holds its shape and tastes its best.
• A knife dipped in hot water and wiped dry gives cleaner slices. It keeps in the refrigerator for up to 4 days.

Whisky Basque Cheesecake
Equipment: oven, mixing bowl, kitchen scale, sieve
Ingredients (1 batch)

- cream cheese 320g
- egg 140g
- cornstarch 12g
- sugar 95g
- salt a pinch
- heavy cream 150g
- whisky 15g

Instructions
1. Line the pan with parchment paper or a Teflon baking sheet. If using a Teflon sheet, cut it to fit the pan, and use a pan that releases fairly easily.
2. In a bowl, beat the cream cheese, sugar, and salt with a hand mixer until smooth.
3. Add the eggs and mix for 30 seconds.
4. Add the heavy cream and whisky and mix.
5. Add the sifted cornstarch and fold lightly with a spatula.
6. Strain the batter through a sieve once. Pour it into the pan and bake in an oven preheated to 200°C for 30–32 minutes. For a lighter color, bake 10°C lower; for a darker color, bake 10°C higher.
7. Let the baked cheesecake cool completely at room temperature, then wrap it in plastic wrap and refrigerate for at least a day.

https://hong-recipe.pages.dev/en/recipes/whisky-basque-cheese-cake/