#cooking #food #recipe #cheesecake Basque Cheesecake recipe: 900g cream cheese 7 large eggs 375g sugar 8g flour 175ml Double Cream. Method notes (video contains general instruction): -combine all ingredients. Mix until it becomes smooth, being careful not to overmix. Too much air in the batter will affect the texture. -9 inch springform cake tin works best for the quantities given in the recipe. -ensure parchment creates a lip around the rim for easy removal after cooking. -Tap the tin before cooking to remove any air pockets in the batter. -cook at 200 celsius for 35 minutes for a soft, custard-like interior. Cook for a further 5 minutes if you prefer the batter to be a bit more set. Adjust temperature by + or - 10 celsius depending on how quickly your cheesecakes browning. It should be a medium brown at the 25 minute mark. -remove out of the oven and cool at room temp for 2 hours, followed by another 2 hours in the fridge before attempting to remove from the tin and cut. New york Cheesecake recipe: Batter: 900g cream cheese 3 large eggs 200g granulated sugar 1 tablespoon vanilla extract 200ml sour cream 150ml whole milk 120g plain flour Crust: 10 digestive biscuits (around 100g total biscuit weight if substituting with another plain biscuit brand) 3 tablespoons salted butter Method notes (video contains general instruction): -combine all ingredients. Mix until it becomes smooth, being careful not to overmix. Too much air in the batter will affect the texture. -9 inch springform cake tin works best for the quantities given in the recipe. -cook at 170 celsius for 50 minutes. Lower to 160 celsius if you notice the top beginning to brown too quickly. Leave in the oven to cool for 4 hours to minimise cracking. Cool for another 2 hours in the fridge before attempting to remove from the tin and cut.