Ingredients
32 oz cream cheese, at room temperature
1 and a 3/2 cups granulated sugar or 1.75 cups if easier to measure
1 tablespoon all-purpose flour
1 tablespoon vanilla extract
1 tablespoon fresh lemon juice
¼ teaspoon salt
6 large eggs
200 ml heavy cream
10-inch springform pan
Instructions
Preheat the oven to 410°F
Using an electric mixer, whisk all ingredients except eggs
Add eggs one at a time and whisk until just blended - don't overmix
Line sides and the bottom of a 10 inch springform pan with parchment paper, and pour the mixture. Let it settle for a few min
Bake on the center rack for 41 minutes - in my recipes i try to make it easier to remember like 410 F for 41 min...
At 41 min quickly open the door and gently shake the cake. It's done when only a small circle in the center jiggles slightly. Otherwise let it bake another 5 min, and dont overbake
If the top is not burnt yet, turn the broiler for a minute to let it burn - it will burn very quickly so keep watching it. You should burn the entire top like a crème brûlée, i removed mine a bit early because i liked the pattern
Remove it from the oven and let it cool on the counter.
Don’t remove the parchment papers and the springform until it’s ready to be plated otherwise will lose its shape. Cover it with stretchfilm and move to the fridge overnight.
Before serving it, let it come the room temp.
I believe that anything has fat in it (like cheese, creemcheese :) should be served in room temp, so that the fat can be melted/dispersed evenly throughout our food, lending flavor evenly.
Also there are ton of studies to show that "aroma molecules" become more volatile when subjected to heat (vs in a cold/numb state out of fridge) so that you can taste/smell them better
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