This is probably one of the easiest cheesecake recipes you will make in your life, but oh boy, is it impressive! This cake originates from a restaurant in Spain called La Viña . What makes this cheesecake different is that it is crustless. Its baked in a hot oven so the batter's edges caramelize into a natural crust, while the centre stays smooth, silky and luscious.
This easy but impressive cheesecake is as Instagram worthy as they come. So its bound to be a hit!
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Ingredients:
1kg cream cheese, room temperature
1½ cups sugar 340g sugar
6 large eggs
500ml heavy cream
1 tsp salt
1 tsp. vanilla extract
⅓ cup cake flour
Unsalted butter (for greasing the pan)
Method:
1. Preheat oven to 205 deg C.
2. Grease the spring-loaded tin, then line with 2 overlapping sheets of 30cm x 40cm baking paper, making sure the baking paper comes at least 5 - 6cm above top of tin on all sides. (Tip - press the baking paper into ball and crumble it. Then unwrap - this will make it easier to mould into the spring-loaded tin)
3. Place pan on a rimmed baking sheet.
4. On low speed, beat the cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment. Make sure you’re scraping down the sides of the bowl. Beat until the sugar is completely dissolved in the mixture - about 2 minutes.
5. Increase speed to medium and add eggs one at a time. Beat each egg for 15 seconds before adding the next. Once all the eggs are added, scrape down sides of bowl, then reduce mixer speed to medium-low.
6. Add cream, salt, and vanilla and beat until combined, about 30 seconds.
7. Turn off the mixer, remove bowl and sift flour evenly over cream cheese mixture. Return the bowl to the stand mixture and beat on low speed until incorporated, about 15 seconds. Scrape down sides of bowl (and continue to beat until batter is very smooth, well incorporated and silky, about 10 seconds.
8. Pour the batter into the prepared pan. At this point cut off any excess baking paper as you don’t want the paper to burn from the element.
9. Bake cheesecake until a deep golden brown colour on top. It should still very jiggly in the centre. This should take about 60-65 minutes.
10. Let cake cool slighting before unmoulding, 15 - 20 minutes. Let it cool completely before carefully peeling away the baking from sides of cheesecake.
11. Slice into wedges and serve at room temperature.
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Негізгі бет Тәжірибелік нұсқаулар және стиль Basque Burnt Cheesecake Recipe - The easiest cheesecake you will ever make
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