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shain

Baked cheesecake

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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.

20160610_210541.jpgעוגת גבינה אפויה (13).jpg

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