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shain

shain

Not very much like a regular cheesecake in texture - this one is more custardy and creamy.

It's the easiest cheesecake I ever made.

 

Amount for a 6" wide cake pan.

For an 8" pan, double the ingredients.

 

  • 300g cream cheese
  • 110g sugar
  • 2 large eggs
  • 150g full fat cream (I think it could also work with sour cream or mascarpone if you'd like a tart cheesecake)
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • some grated nutmeg
  • apx 1/3 tsp fine orange zest
  • 30g flour

 

 

  • Most recipes suggest that you line the cake with a parchment paper, so that it covers the sides as well and ends above the pan, this allowes for easy removal of the cake.
  • I opted to use a spring-form pan, brushed with butter, but this requires that your pan is stick and leak proof!
  • Heat oven to 220C, no water bath needed.
  • In a wide bowl, beat sugar and cream cheese.
  • Add eggs and mix well.
  • Mix in the cream, vanilla, salt, nutmeg and orange zest.
  • Sift in the flower while gently folding, until evenly distributed.
  • Pour into the pan.
  • Bake for 35-45 minutes, the cake needs to rise and become very dark (some say black, but I find it to be too much).
    • Avoid over baking, so that the center stays custardy. If you'd like, you can under bake so that it turns out creamy.
  • Remove from the oven and let chill completely before removing from the pan..
  • Refrigerate to cool.
  • It's best serve slightly below room temperature, so l suggest you let it warm up if refrigerated overnight.
  • Serve with brandy!

 

PXL_20210520_154434234.thumb.jpg.9aab5b95cc3c296717afe681d691592a.jpgPXL_20210520_154619875.thumb.jpg.a573b2e6c0a9e2b8ba4d36742b637b98.jpgPXL_20210520_183335863.thumb.jpg.26bb935eda3b57f1ef0d675ff255633e.jpg

shain

shain

Not very much like a regular cheesecake in texture - this one is more custardy and creamy.

It's the easiest cheesecake I ever made.

 

Amount for a 6" wide cake pan.

For an 8" pan, double the ingredients.

 

  • 300g cream cheese
  • 110g sugar
  • 2 large eggs
  • 150g full fat cream (I think it could also work with sour cream or mascarpone if you'd like a tart cheesecake)
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • some grated nutmeg
  • apx 1/3 tsp fine orange zest
  • 30g flour

 

 

  • Most recipes suggest that you line the cake with a parchment paper, so that it covers the sides as well and ends above the pan, this allowes for easy removal of the cake.
  • I opted to use a spring-form pan, brushed with butter, but this requires that your pan is stick and leak proof!
  • Heat oven to 220C, no water bath needed.
  • In a wide bowel, beat sugar and cream cheese.
  • Add eggs and mix well.
  • Mix in the cream, vanilla, salt, nutmeg and orange zest.
  • Sift in the flower while gently folding, until evenly distributed.
  • Pour into the pan.
  • Bake for 35-45 minutes, the cake needs to rise and become very dark (some say black, but I find it to be too much).
    • Avoid over baking, so that the center stays custardy. If you'd like, you can under bake so that it turns out creamy.
  • Remove from the oven and let chill completely before removing from the pan..
  • Refrigerate to cool.
  • It's best serve slightly below room temperature, so l suggest you let it warm up if refrigerated overnight.
  • Serve with brandy!

 

PXL_20210520_154434234.thumb.jpg.9aab5b95cc3c296717afe681d691592a.jpgPXL_20210520_154619875.thumb.jpg.a573b2e6c0a9e2b8ba4d36742b637b98.jpgPXL_20210520_183335863.thumb.jpg.26bb935eda3b57f1ef0d675ff255633e.jpg

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