By Robert Campbell – Master Baker OX RABBIT
Prep Time: 20 minutes Cook Time: 1 hour Rest Time Overnight Servings: 12
This beautifully dense cheesecake is unlike others. I discovered it while I was on a work trip to Berlin, and it blew my mind. No traditional base, no fridge setting or gelatine, no horrible jelly toppings, and amazingly, BURNT!
Now don’t get scared, this cake isn’t charred, BBQ’d or taste like charcoal. Cooking it to just the right time allows the edges to give off a beautiful caramalised flavor, while the inside is rich and dense. It was served to be with a raspberry coulis, but I prefer to serve it by itself, let it shine.
- 25cm Springform Tin
- Bench Mixer/Hand Mixer
- Large mixing bowl
- Unsalted butter (for tin)
- 950g Cream cheese (Room temperature
- 300g White sugar
- 6 Large eggs (Free range)
- 2 Cups double cream
- 1 tsp Salt
- 1 tsp Vanilla extract
- 1 tsp Lemon rind
- 5 tbsp Sifted gluten free plain flour
- Preheat oven to 200C or 180c fan forced.
- Roughly line your cake tin with butter and baking paper, you don’t need to be precise with this as leaving it course will allow parts of the cheesecake to become more caramalised.
- In a large bowl, and on the slowest speed, beat together the cream cheese and sugar, make sure you also hand mix occasionally to help remove any ingredients stuck to the side, and bottom of the bowl. Continue to mix until all the sugar is dissolved. Rub a little bit of the mix between your fingers to check if its ready for the next step.
- On a medium speed add each egg separately, with a space of about 20 seconds between. You want to slowly introduce the eggs, as this helps the mix not split. Once all the eggs are in the bowl, scrape the bottom and sides of the bowl, and mix again for 30 seconds. This helps the mix to be completely smooth. Then add the lemon zest, salt and vanilla, mix for 30 seconds. Then add the flour and mix for a further 20 seconds or until combined.
- Next, pour the batter into your lined cake tin and place on the middle rack of your oven. This cheesecake will take about an hour to bake.You will know when its ready when there is a good jiggle on the top of the cake, and it is well caramalised. Removed the cheesecake and allow it to come to room temperature. This cheesecake will sink, alot. This is intentional, and allows it to have a dense moist texture. Once at room temperature, place in the fridge for at least 4 hours, preferably overnight. This makes cutting the cheesecake a lot easier, and gives beautiful clean cut slices.
Make sure that all your ingredients are at room temperature, This helps all the ingredients bind together.
200c is very hot to bake a cheesecake, however we want the cake to rapidly rise, and caramelised on the edges.
When the cheesecake is in the oven, try to avoid opening and closing the oven door. This affects the temperature of the oven and may cause the cheesecake to sink prematurely.
This cheesecake will not look like a normal cheesecake when it is ready, there will be alot off jiggle in it when it is ready, trust me when i say to take it out after an hour. you don’t want to end up with a chalky cheesecake!