Basque Cheesecake with Curd

Ingredients

• 33% Cream 10 fl oz
• Semi-soft cream cheese 0 lbs
• Low-fat lactose-free milk 5 oz
• Chicken Egg 9 pieces
• Sugar 10 oz
• Vanilla salt 0 oz
• Wheat Flour 0 oz
• Corn Starch 0 oz
• Black Currant Jam to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Pour the cream into the mixing bowl, add the eggs, cottage cheese, sugar, and the mixture of vanilla sugar, flour, and cornstarch.

Step 3

The mixture should be kneaded without whipping. Therefore, take the paddle attachment and set the mixer to a low speed. Mix the ingredients for 4–5 minutes, until the sugar dissolves and the mixture becomes more or less homogeneous.

Step 4

Add the cream cheese in portions, mixing each batch for 2–3 minutes.

Step 5

After adding all the cheese, knead the cottage cheese dough for 40 minutes on the lowest speed. Occasionally stop the mixer and use a silicone spatula to manually scrape the mixture from the bottom, as the attachment has difficulty reaching there. As a result, the mixture should become completely smooth, creamy, and thick.

Step 6

Line a 24 cm (9.5 inch) round baking pan with parchment paper. Carefully transfer the batter to the pan, smooth it out, and tap the bottom on the table to release any air bubbles and make the mixture even more uniform.

Step 7

Place the pie in the preheated oven at 390°F for 10 minutes. Lower the temperature to 355°F and bake the pie for an additional 30 minutes.

Step 8

Allow the finished pie to cool and then refrigerate for 12 hours to set.

Step 9

Heat a knife over the flame and cut the pie — this will ensure perfect slices. After each cut, wipe the knife and heat it again.

Step 10

Slice the pie onto plates, drizzle with blueberry jam, and serve.