Delicious Homemade Basque Cake With Blueberry Jam At Home

Filled Blueberry Sauce:

Blueberries: 125-130g

Sugar: 15g

Lemon juice: 10g

Basque cheesecake:

Cream cheese: 300g

Corn starch: 12g

Sugar: 65g

Cream: 115g

Egg liquid: 135g (3 eggs)

Filled Blueberry Sauce Steps:

1. Cut some of the blueberries in half, add sugar and lemon juice to the whole blueberries and cook over low heat for about 3-5 minutes.

2. Wait until small bubbles appear on the edges and the halved blueberries are melted. Try to keep the blueberry particles intact. Filter and let cool before use.

Basque cheesecake Steps:

1. Beat the softened cream cheese until smooth.

2. Add cornstarch and sugar (mix both evenly in advance) and continue beating until smooth and grain-free.

3. Add cream and eggs, beat evenly, sift and pour half of the mixture into the mold.

4. Use a spoon to spread the filtered blueberry jam on the surface of the cake batter.

5. Add the other half of the cake batter.

6. Bake the left side of the oven at 220 degrees for 25 minutes.

Decoration: Simmer 60g blueberries, 7g sugar and the remaining blueberry juice filtered before over low heat. Do not cook until the blueberries become soft. Let cool and spread on top of cake.

Tips：

1. Choose to use fresh ingredients, especially blueberry sauce and egg products. Fresh ingredients ensure that the cake tastes better and tastes more delicious.

2. Make sure your blueberry sauce is not too thin, which will affect the texture of the cake. If the blueberry sauce is too thin, add a little cornstarch or other thickener.

3. Bake strictly according to the baking temperature and time specified in the recipe. Too high a temperature will cause the surface of the cake to change color prematurely before the inside is cooked, while too long a time will cause the cake to dry out.

4. When mixing cake ingredients, do not over mix. Overmixing will make the texture of the cake firmer than fluffy. Mix ingredients gently, just until just combined.