This is the most amazingly light, soft, delicious Cheesecake you will ever eat. (well I think so anyway) How can I say that… well I have pretty much eaten every cheese cake that has ever been made! 🙂 It is really the only dessert I order other than Crème Brûlée, so I would say I was a bit of an expert at eating the humble cheesecake… and is it to immodest to say that I make a mean one myself. So when I saw my 2 favourite desserts together, I was a little bit excited.
I also need to confess, I have been known to eat a whole frozen Sara-Lee Cheesecake, but only if it’s frozen… not thawed… I know I am not the only one, as a few people I have confessed this too have done so as well. Have you ever eat a whole of something that you maybe shouldn’t?? So when I bought Dominique Ansel’s
The best freakin’ dessert book ever! “Secret Recipes From The World Famous New York Bakery” and saw that there was a cheese cake and it was frozen and to top it off, it had a Crème Brûlée top, well my heart fluttered a little.
This recipe was made as a part of a three day cooking extravaganza 5 recipes, 3 days and 2 friends with 1 book, having a wonderful time together trying to make these amazing and difficult recipes! I have just finished a guest blog on a blogging buddies website and I will put up the link as soon as she does, so you can read all about my 3 day cooking escapades. In this blog I will include the conventional method of cooking this wonderful dessert, but I am a bit behind with the blogging at the moment…because… If you have been following my love life, I have been dating a wonderful man… we are spending lots of quality time together and enjoying getting to know each other. We just celebrated our 3 month anniversary (a bit silly I know) doing some things around Brisbane that I didn’t even know existed, like the Boundary St Food Markets in West End. Free ferry rides on the Brisbane river at night and wonderful intelligent conversations. It is lovely, but very distracting. Last week we had a talk about Christmas and a “Family Camp” that he runs each year, so while I’m still cautiously optimistic, (the “L” word hasn’t been said yet) things are going well!
Anyway back to Cheesecakes! This is classed as an intermediate recipe, but like my nana says’ if you can read then you can cook. I think if you like this recipe you should really go and buy the book, it is full of fantastic delectable delights that will challenge you and amaze your taste buds!
The recipe says you can make it in a day, but I prefer to make it the night before and defrost on the day I need it. The last time I made this recipe for a function I made it 4 days before and then defrosted it for the party on the day… so easy and no stress!
This makes a large Cheesecake that will feed 12 – 16 adults
To finish this Cheesecake, you will need a kitchen blow torch.
Ingredients – Almond Base
3 Egg Whites
35g Castor Sugar
1/2 Teaspoon Cream of Tartar
1 Whole Egg
1 Egg Yolk
45g Almond Meal
35g Plain Flour (Gluten Free works perfectly too)
45g Icing Sugar
4 Sheets of Gelatine or (2 teaspoons of gelatine powder dissolved in 15g of warm water and left to bloom for 15 minutes)
Ingredients – Cheesecake
200g Pure Cream
160g Castor Sugar
60g Lemon Juice
1000g Fresh, Whole Milk Ricotta Cheese (DO NOT use the stuff out of the containers in the supermarket, it must be fresh and can be purchased from most delis included the supermarkets)
Extra Granulated (white) Sugar for the brûlée top.
Method – Base
1. Line the base of a springform tin and lightly oil the sides, Turn oven to 180°C and place oven shelf in the middle of the oven.
2. Place a small clean bowl on top of the Thermomix and weigh out the 35g of castor sugar and set aside.
3. In a very clean Thermomix bowl (if it has any fat or other food stuffs in it, this could be why your egg white isn’t beating) secure the butterfly on top of the blade and add in 3 of the egg whites and whip 10 seconds/speed 4.
4. Add cream of tartare and whisk 90 seconds/speed 4.
5. Continue with butterfly secure and blades at speed 4 and gradually add teaspoonfuls of sugar at intervals until all gone. Continue to beat whites at speed 4 until all sugar is well combined and you can’t feel it between you fingers. Set egg whites a side in a small bowl for later.
6. Without washing the bowl and butterfly still secure, add whole egg, almond meal and icing sugar and beat 10 seconds/speed 2, scrape down the bowl and beat again 2 minutes/speed 4.
7. Add flour, 1 egg yolk and mix 5 seconds/speed 1. Scrape down the bowl and add half the egg white mixture and beat 10 seconds/speed 1, then add the rest of the egg white and beat 15 seconds/speed 1. Mixture should be just combined.
8. Pour mixture into prepared tine and smooth until even, (DO NOT bump the tin around as you want as much air to stay in the mixture as possible) and bake in the preheated oven for 10 – 15 minutes until light brown and springs back when touched.
9. While the base is cooling completely in the tin, prepare cheesecake mixture.
Method – Cheesecake
1. Place gelatine sheets into a small bowl of cold water and allow to soak (bloom) for 15 minutes. If you are using powder and water, allow the same amount of time to let it bloom, but make sure that the powder is mixed well with warm water, so it is well dissolved.
2. Secure Butterfly to the blade and pour in cream, then whip for 30 – 50 seconds/speed 4, till it forms a stiff peak. Set the cream aside in the fridge for later use! (The reason for the differences in time is that all cream whips to a stiff peak at different times, depending on how fresh it is).
3. Without washing the bowl, (but removing butterfly) place sugar and lemon juice into the mixing bowl and cook 4 minutes/50°/speed 1, then 3 minutes/100°/speed 4, sugar should be completely dissolved.
4. Squeeze excess water out of gelatine sheet and place into the mixing bowl (or just add the powdered gelatine mixture) mix 1 minute/speed 2.
5. Add all of the ricotta to the lemon syrup mixture and beat 1 minute/speed 5, then add the reserved whipped cream and mix until 5ombine approximately 10 seconds/speed 4.
5. Pour cheesecake mixture over the cooled almond base and place into the freezer for 8 hours or until completely frozen or overnight.
6. When the cheese cake is completely frozen, run the blow torch around the edge of the springform tin and then gently open it. Sprinkle a light layer of sugar of the top of the cheesecake and using a kitchen blow torch, melt the sugar until it bubbles.
7. Repeat this 2 more times so that you have a good hard top with all the sugar dissolved. You need to be patient with this process and make sure that you dissolve all the sugar over the three times and you have covered the whole cake.
8. Place brûlée cheesecake in the fridge to gradually thaw out over 2-4 hours. Personally, I like it partially frozen, so I only leave it to thaw out for 2 hours. You then need to serve it immediately, otherwise the brûlée top will melt and won’t have any crunch to it.
I hope you enjoy this amazing cheese cake that is really not that difficult to make, has a soft base, a frozen middle and a crème brûlée top! What is your favourite cheesecake…? Do you prefer a baked one or a no bake one like me? I would always love to hear from you, so please let me know what you?
Yes, you do have 2 egg yolks left, perfect for making a hollandaise sauce!
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