Baked cheesecake

[shain]

This is a very classic recipe for cheesecake, which is often served in Shavuot holiday dinner.

 

Makes enough for a 28cm (11") pan or two 20cm (8") pans (not a spring-form).

 

• 750ml fromage blanc (or any other soft, smooth, white and not too acidic fresh cheese, such as quarck or even ricotta) - 5% to 8% fat (not more, otherwise it will be to heavy)
• 200ml sour cream (reduced fat is accaptable)
• 6 eggs (size L)
• 220g sugar (about one full cup)
• 90g cornstrach (2/3 of a cup)
• 1-2 teaspoons of good vanilla extract
• Optionally, you may add some pre-saoked raisins (rum, brandy or ornage liquer are best, plain water also works)

 

for topping (optional):

• 200ml sour cream
• 4-6 teaspoons of confectioners sugar (adjust by taste)
• optionally: 2-3 tablespoons of triple-sec (or cointreau or whatever liqueur you like. I can imagine creme de cassis being quite nice)

Mix all topping ingredients together.

 

• Grease the pan well - bottom and sides.
• Place a pan or pot, with a few cups of water, on the bottom of the oven.
• Place a sheet pan in it's middle.
• Preheat to 170 dC (340 dF).
• Separate the eggs yolks from the whites (one by one, don't risk breaking a yolk into all the whites ).
• In a large bowl, mix the yolks, cheese, cream, starch, vanilla, half of the sugar, and the optional raisins.
• Using a mixer, whisk the egg whites until forming a foam. Gradually add remaining half of the sugar.
• Stop whisking when the egg foam is stable yet flexible (firm but not stiff peaks).
• Fold 1/3 of egg whites into the cheese mixture.
• Gently fold remaining foam until well combined. Do not over-mix as to not break the foam.

 

• Pour batter into greased pan and place onto the baking sheet, previously placed in the oven.
• The oven should be steamy from the pan at the bottom.
• Pour 2 cup of room-temp water onto the baking sheet, around the cake pan (you will now have two water baths - one around the cake and one bellow).
• Bake 10 minutes before reducing the oven thermostat to 140 dc (285 dF). The cake should have risen quite well by now.
• Continue baking for another 50 to 70 minutes. A toothpick inserted into the cakes middle should remain mist but clean.
• Remove from oven and let chill slightly.
• Spread cream cheese topping while the cake is lightly warm.
• Place the cake in the refrigerator for a minimum of 4 hours before serving.