J'adore Basque Cheesecake (with Xylitol)
A variation of J'adore's recipe, Basque cheesecake made with xylitol instead of sugar. (Uses Raskas cream cheese)
Ingredients
Main ingredients
- Heavy Cream 110 ml
- Fresh Eggs 90 g
- Xylitol Sugar 80 g
- Raskas Cream Cheese 350 g
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates
101.51 g
20%
Protein
31.32 g
6%
Fat
163.53 g
73%
Cooking steps
-
1
Flatten 350g of cream cheese at room temperature by hand, covering it with plastic wrap. Microwave the flattened cream cheese for 20 seconds to remove remaining chill.
-
2
Remove the plastic wrap and place the cream cheese in a bowl; knead with a spatula to maintain an even temperature.
-
3
Add xylitol to the cream cheese and mix until there are no visible granules. (Do not add all ingredients at once; follow the sequence)
-
4
Add eggs that have been well mixed (yolk and white) to the batter and combine thoroughly to ensure the texture doesn't separate. To avoid air bubbles, keep the spatula against the bottom while mixing.
-
5
Pour in the heavy cream and mix until all ingredients are well blended, again making sure not to create excess air bubbles.
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6
Roughly cut parchment paper to fit the pan and pour in the cake batter.
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7
Preheat the air fryer at 200°C (392°F) for 10 minutes. After preheating, bake at 200°C for 20 minutes, then at 180°C (356°F) for 10 minutes.
-
8
Remove the baked cake from the pan, let it cool, then refrigerate it for one day to set.
