Cookies and Cream Basque Cheesecake
Translated from Korean, the language of the reel.
ranju 란주 cooked this in an Instagram reel, in Korean. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added nutrition.
Watch the original reelImported by Anonymous on SeeMeCook
A rich and fudgy Basque cheesecake infused with crunchy cookie crumbles for a perfect sweet and creamy combination.
- Time
- 40 minutes
- Equipment
- Oven
- Good for
- Snacks
- Contains
- Gluten, dairy, and eggs
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Preheat your oven to 215°C (425 °F) (420°F (220 °C)).
In a large mixing bowl, soften 400g of cream cheese and mix until smooth.
Add 100g of sugar to the cream cheese and whisk until well combined.
Add 3 eggs one at a time, mixing thoroughly after each addition.
Sift in 15g of cornstarch and mix until no lumps remain.
Pour in 200g of heavy cream, 1 teaspoon of vanilla oil, and 6g of lemon juice. Mix until the batter is silky and uniform.
Fold in 50g of cookie crumbles into the batter.
Line a cake tin with parchment paper and pour the batter into the tin.
Bake in the preheated oven at 215°C (425 °F) for 25 minutes until the top is deeply browned and charred in spots.
Remove from the oven and sprinkle the remaining 15g of cookie crumbles on top while still warm.
Allow the cheesecake to cool completely in the tin before refrigerating for several hours or overnight to set.
Notes
The author suggests adding the topping cookies after baking rather than before cooling if you are using a non-removable bottom pan, as they had to flip the cake to remove it. For best results, chill thoroughly before serving to achieve a 'fudgy' texture.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 508
- Protein
- 8 g
- Carbs
- 31 g
- Fat
- 40 g
- Fiber
- 0 g
Where the calories come from
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