Lava Basque Cheesecake
About this recipe
Lava Basque cheesecake is a rich and creamy dessert known for its gooey center and slightly burnt top. This recipe from MoLaLa Cook captures the essence of this indulgent treat, making it accessible for home bakers.
The key to achieving that signature lava effect lies in the precise baking time and temperature, as well as the right consistency of the batter.
Ingredient notes
- Use room temperature cream cheese for best results, or microwave refrigerated cream cheese for 30 seconds to soften it.
- The recipe calls for a total of 100g of whole eggs, which is approximately 2 large eggs.
Tips from MoLaLa Cook's video
- Make sure to blend the cream cheese until smooth before adding other ingredients to ensure a creamy texture.
- Sifting the cornstarch helps to avoid lumps in the batter, leading to a smoother cheesecake.
- After baking, the cake should shake slightly in the center, indicating that it's done and will have that flowing effect once cooled.
No life story here — the video and the recipe are the whole point. All credit to MoLaLa Cook: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Use room temperature cream cheese or microwave refrigerated cream cheese for 30 seconds to soften it.
- 2
Blend the cream cheese until smooth.
- 3
Add sugar and stir until smooth.
- 4
Add room temperature whole eggs in portions and stir evenly.
- 5
Add 1 egg yolk and stir evenly.
- 6
Add whipped cream and stir evenly.
- 7
Sift in cornstarch and stir evenly.
- 8
Shape the baking paper into a ball with your hands, then unfold it and put it into the cake mold.
- 9
Trim excess baking paper and press down the edges.
- 10
Sieve through the densest sieve.
- 11
Tap to create bubbles on the desktop.
- 12
Use a toothpick to make circles to remove air bubbles.
- 13
Bake in the middle rack of the oven at 230°C for 22 minutes until the top turns dark amber.
- 14
Remove from oven; the cake can shake slightly.
- 15
Let it cool slightly to room temperature.
- 16
Refrigerate for 4 hours.
- 17
Take off the baking paper.
Credit where it's due: this recipe was transcribed from MoLaLa Cook's original video on YouTube. Follow them there — it's their dish.
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