Recipe French style Basque Cheesecake

To prepare this dish

Ingredient list

Cheesecake pâte sablée

104 g flour (T55)
2 g baking powder
57 g almond power (super fine)
57 g granulated sugar
113 g ELLE & VIRE ALL PURPOSE BUTTER 82% FAT

Cheesecake crust

300 g Cheesecake pâte sablée
60 g ELLE & VIRE ALL PURPOSE BUTTER 82% FAT

French-style Basque Cheesecake filling

897 g French Cream Cheese
314 g granulated sugar
27 g corn starch
448 g Excellence Whipping Cream 35% FAT
314 g eggs

Elle & Vire products used

ELLE & VIRE ALL PURPOSE BUTTER 82% FAT

French Cream Cheese

Excellence Whipping Cream 35% FAT

The recipe,
step by step

1. 1

   Cheesecake pâte sablée

   Combine the flour with the baking powder, ground almonds, sugar and butter until a homogenous mixture is obtained. 
2. 2

   Cheesecake crust

   Roll out the pastry to a thickness of 3 mm between two baking sheets. Prick the dough and bake in a 150°C convection oven for approximately 25 minutes. Let cool and reduce to crumbs in a food processor. Using the paddle attachment of the stand mixer, combine the ground cheesecake pâte sablée with the softened butter.
3. 3

   French-style Basque Cheesecake filling

   Combine the cornstarch with the sugar. Add to the cream cheese and combine using the paddle attachment of the stand mixer. Gradually add the cream followed by the eggs.
4. 4

   Assembly and baking

   Line the bases of the rings with aluminium foil, pressing it against the outer sides of the rings so that it stays in place. Butter the inside of the rings and line with an 8 cm wide strip of Teflon paper. Press 180 g of the cheesecake pâte sablée into the bottom of each ring. Pour 1000 g of cheesecake filling into each ring and smooth the top. Bake in a 190°C convection oven (full fan speed) for approximately 45 minutes, turning the baking sheet every 10 minutes (for even baking).

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