Creamy Cheesecake

Another recipe from Roland Mesnier (previous White House dessert chef) with adaptations.  It’s Friday night.  Can’t afford the time to wait until a sweet dough is ready for use.  So, I used grated biscuit for the cake base.  Don’t want to spend a fortune on heavy cream.  So, I mixed butter and cream.  Baking in a bath, I missed out the step.  Outcome?  Cheese melt in the mouth with a lemony and orangey fragrance.  You judge, 🙂

18cm cake pan     Preheat oven to 180°C

Cake base
Biscuit 100g     butter 50g

Filling
1 large egg yolk
3 eggs
400g cream cheese
120g sugar
1/2 cup heavy cream (or 75g cream + 25g butter, melted)
1/4 tablespoon vanilla extract
grated lemon zest of 1 lemon
grated orange zest of 1 orange

Mix the melted butter and the grated biscuit to form the cake base.

Beat the cream cheese, sugar, lemon zest, and orange zest at low speed until smooth. Add the eggs, and yolks, one at a time.

Mix in the vanilla, follow by the heavy cream to have a very smooth mixture.

Pour the filling onto the cake base. Place the cake pan into a roasting pan and fill it with 2 cm hot water. Bake until the cake is set around the edges but still jiggly in the centre, about 45 minutes.  Remove it from the oven and allow it to cool completely in the pan on a wire rack.  Refrigerate overnight. 

Velvet, refreshing. touches of citrus ….. pieces served after dinner vanished in seconds.

A likely trial in the next round: lemon tart!

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