Creamy, probably the best cheesecake I've eaten recently. Also, probably the easiest to make, and the most provocative looking cheesecake with it's burnt top. It was actually it's burnt top that caught my eye in the 2020 July Food and Wine, our family tends to like the burnt bits :). I decided to translate it to real measurements, but I'll share the cups and spoons, too, if that's what you prefer.
Ingredient
1 kg (36 Oz) cream cheese
300 g sugar (1 2/3 cup)
6 large eggs
1 egg yolk
450 ml (2 cups) heavy whipping cream
50 g (3 tbsp) flour
1 tbsp vanilla extract
Serving
some sour berry or sour cherry fruit compote.
Preheat the oven to 230C (450F). Line a 10" springform pan with 2 piece of parchment paper to overlap at the bottom, and overhang by about 5 cm (2").
In a mixing bowl combine well cream cheese and sugar until creamy using the paddle attachment.
Start slowly, and increase the speed, beating it for about 5 minutes.
Whisk together the heavy cream and the flower in a medium bowl, and slowly incorporate it into the cream cheese mixture.
Add the eggs + egg yolk one at a time, beating them in at medium speed until well combined.
Pour the mixture into the springform.
Bake for 30-35 minutes, until the top is dark brown and the middle is
still very wobbly.
Remove from the oven and let it chill on the counter for 3 hours (some residual cooking will happen from the heat), and in the fridge for another 4.
I recorded it with the wobble wobble :D, just for fun.
Before serving remove from the fridge and let it sit at room temperature for about 30 min.
Enjoy!
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