Directions:
Heat the oven before using:
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a 10-inch (25 cm) springform pan with parchment paper.
Make sure the paper extends at least 2 inches (5 cm) beyond the pan. This will do it.
The cheesecake has a typical rustic look and prevents overflow.
Make the dough:
In a large bowl, use an electric mixer to mix the cream cheese until smooth and creamy. Please provide more context or text so you can help to beat it.
This step is very important to make sure there are no lumps in the dough.
Add the sugar little by little while continuing to beat until well combined and the mixture is light.
Smooth and fluffy.
Add the eggs.
Add one egg at a time and beat well after each addition. This helps to create a smooth and harmonious environment.
Mix evenly.
Add the cream:
Add the thick cream, vanilla essence and salt. Mix on medium speed until the mixture is smooth.
Smooth and fluffy.
Add the flour.
Ponga the flour on top of the creamed cheese. Mix gently until the flour is just combined. Serve.
Make sure not to mix too much, as this can make the texture more compact.
Pour and bake: Pour ingredients into a bowl and bake.
Pour the batter into the prepared pan and smooth it out with a spatula.
Cook in a preheated oven for 50 to 60 minutes, until the top part is golden and the center is well cooked.
It is still a little shaky. The cheesecake will expand as it cooks and collapse as it cools.
Cool and chill:
Leave the cheesecake in the pan to cool at room temperature. After cooling completely, place in the refrigerator for.
I’ll rest for at least 4 hours or all night so that the savory ingredients mix and the texture settles.
Take the cheesecake out of the mold and remove the paper covering it. Cortar serve there.
Maintain cold or ambient temperature. The cheesecake can be eaten as is or with whipped cream.
Cream or fresh fruit.
Tips for making the best cheesecake when cooked: Ingredients at room temperature: Check that all ingredients, especially the cream cheese and eggs, are available.
The ambient temperature is necessary to maintain a smooth masa.
Cook at high temperature: It is important to cook at a high temperature to maintain the golden brown characteristics on the upper side.
there is a suave and creamy interior.
Parchment paper: Mold the mold well with parchment paper, so that it remains on the edges.
To prevent spillage and make it easier to remove the cheesecake.
Time to cool: Already enough time to cool and keep the better texture and flavor. The queso pastel is more sabroso when served.
After having been in the refrigerator all night.
Nutrient benefits: Queso cream: Proporciona mucho calcio, necessario para tener saludables hues.
Contains healthy proteins and fats that help you feel healthy and energized.
Huevos: It contains high-quality proteins and important nutrients such as vitamins B12 and D, salt and salt.
Control: Even if you like to eat, eating this cheesecake in moderation can be included in a healthy diet, providing a moderado place.
Final thoughts El Cheesecake Vasco quemado muestra lo bonito de la sencillez and el encanto de l’imperfecto.
Its rustic appearance, with a very caramelized top layer and a creamy interior, gives it a special touch on the plate.
Traditional cheesecake. This dessert is ideal for surprising guests or treating yourself to a special treat.
home. Follow these instructions to prepare a delicious and memorable cheesecake. Value or enjoy.
Follow the steps and enjoy every delicious bite of this incredible dessert!
