Cheese Cake

 

Crust:

  1. Mix Graham Cracker crumbs, Melted Butter and Sugar. Don't over mix
  2. Line cake pan with wrinkled parchment
  3. Spread 100g of crumb mix, and pack only the bottom of the pan. Make sure is even.
  4. Bake for 11 minutes at 175ºC and let cool down to RT

Custard:

  1. Soften the cram cheese in the mixer (about 2 minutes)
  2. Add sugar and cornstarch and lemon zest
  3. When homogenous (after about 1 minute) add eggs (all at once) and vanilla
  4. Add milk and cream. If at this point the mix is too liquid, finish the mixing by hand
  5. Pour 500g of batter into the pan with crust (pan should be RT)
  6. Mix remaining batter with flavouring (jam, chocolate, etc)
  7. Pour on top, from different heights to ensure marbling
  8. Designs can be created on the top by swirling with a stick or knife

Bake:

  1. 105ºC (if water bathed, 175ºC)
  2. Bake for 1 hour, then turn and bake for another 60 minutes


Unmolding:

  1. Let the cake cool down at room temperature
  2. With a knife or spatula, cut around the cake to separate from tin. There's no need to go all the way to the bottom as the crust will separate itself
  3. Place the cake pan on a stove and warm the bottom up for about 30 seconds or until it is just too hot to the touch
  4. Place a cake round on top of the cake and invert
  • Tapping the bottom of the pan ir slamming it agains the table will help releasing it

Notes:

  • Scrape the bowl before adding new ingredients
  • Cheese cake is also a custard
  • Eggs coagulate at 65ºC, but if milk and sugar are added, the temperature has to be raised to 85ºC
  • If the cheesecake cracks, the baking temperature was too high and the eggs overcooked
  • Lemon zest will balance the fattiness of the cream cheese
  • Small cracks on the cake will disappear as the cake cools down

Official recipe:

  1. Preheat the oven to 225°F/105°C. If baking in a water bath preheat to 350°F/175°C.
  2. Using a paddle attachment on low speed, cream the cream cheese until it is smooth and lump free.
  3. Add the sugar, cornstarch, zest, vanilla and salt. Mix well and be sure to scrape down the sides of
  4. of the mixing bowl and paddle frequently and thoroughly.
  5. Add the eggs and egg yolks gradually until it is completely blended in.
  6. On low speed add the cream, milk and lemon juice until it the batter is smooth and emulsified.
  7. Deposit into prepared pans and bake. Cheese cakes may be baked with or without a water bath.
  8. Bake low and slow until just set. This time with vary depending on the size of the cakes.
  9. For 6 inch round cakes, check after 1 hour.

**Cakes should still have a slight wobble when they are finished baking.

500g mix into pan

100g puree into leftover mix



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