Delicious Basque Cheese Cupcake (with oven)
Basque cheesecake that you can make easily because it's more delicious and simple to make at home. It is easy to eat by baking it in a muffin mold, and you can enjoy a light dessert time because there is not much. And instead of paper foil, it uses a parchment paper muffin mold, so it doesn't get wet, so it's a Basque Cheese Cake that's delicious even if you make it right away and cool it down.
3 serving
Within 60 minutes
whisperH
Ingredients
  • Cream cheese
    200g
  • whipped cream
    100ml
  • Stevia
    40~45g
  • Eggs
    1ea
Cooking Steps
STEP 1/14
Preparing ingredients
Cream cheese, animal cream Cream cheese - Recommended for 'Alone' products (I don't recommend Philadelphia because it's salty.) Animal cream - Recommended for 'Everyday' products (replaceable whipped cream)
STEP 2/14
Preparing ingredients
Cream cheese, animal cream, stevia sugar, eggs All ingredients are prepared at room temperature without cold air stevia sugar - regular sugar replaceable
STEP 3/14
Place cream cheese in a bowl and blend finely without any small lumps
STEP 4/14
Using a silicone spatula, smooth out cream cheese while adhering to the wall
STEP 5/14
Mix with stevia sugar If you don't like sweet taste very much: 40g recommended If you want to enjoy sweet taste moderately: 45g recommended
STEP 6/14
Beat the eggs - work separately to minimize bubbles during the mixing process. (Use + 50 to 55g of eggs)
STEP 7/14
Mix the beaten eggs in the batter
STEP 8/14
Next, add whipped cream
STEP 9/14
Mix the ingredients evenly to the bottom so that they don't play separately
STEP 10/14
Remove lumps and egg strings that cannot be loosened with a sieve This step can be omitted if you remove the string before mixing the eggs.
STEP 11/14
Putting Parchment Paper Muffin Mold on Muffin Mold - Muffin mold is better than paper foil because the muffin mold is low.
STEP 12/14
Pour the dough into a muffin mold (60-65g per piece) When using a high muffin mold or cake No. 1 high mold (7cm), combine the ingredients and bake.
STEP 13/14
Based on mini oven >> 230 degrees 20-25 minutes baking (pre-heat 230 degrees 10 minutes) The baking time and temperature vary depending on the type of oven, so check the condition after 10 minutes. If it doesn't have a baking color: Bake for 20 minutes and turn on the heating wire to bake for another 5-8 minutes. (Optional, based on mini oven)
STEP 14/14
After baking, let it cool as it is and put it on a plate. (5-10 minutes) (+ It tastes better if you let it cool and age the refrigerator for more than 6 hours.)
It's good to make because it's baked in a muffin mold and the amount is appropriate and the storage method is simple. I recommend it because you can make it easily without measuring it separately, so anyone can follow it easily with an oven. Also, I recommend using parchment paper muffin mold instead of paper foil because it is less watery and can be easily aged after baking.
Cooking review
4.00
score
  • 469*****
    score
    It was good except it was a bit fluffy
    2024-06-12 23:33
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