Basque cake, made with the FASAL Fasher steam oven~

Soften the cream cheese by heating it in the microwave (or you can soften it over hot water).

Add fine granulated sugar and stir until evenly mixed (the sweetness is just right, no need to reduce the sugar).

Beat the eggs with the egg yolks until well blended, then add them to the cheese in batches.

Stir until smooth with no particles.

Sift in the cornstarch and mix evenly.

Then add the light cream and mix evenly.

Wet the oil paper, wring it out, and lay it into a 6-inch mold, then pour in the cheese batter.

Place in the middle-lower layer of the Faraday steam oven at 230 degrees and bake for 28 minutes.

After baking, let it cool until it is not hot to the touch, then put it in the refrigerator to chill for about 4 hours.

Basque cheesecake is best after being refrigerated; when cut open, the molten center can be enjoyed by sucking it.

Get up and give it a try~