I made this cheesecake for Easter this year and it was a huge hit. This cheesecake is so light and fluffy and has such a delicious taste. I enjoyed every minute of making this cake and I can’t wait to make it again.
Cheesecake was one of those desserts that seemed so complicated to make, but when I saw this recipe I knew I had to give it a try. I love this recipe because it doesn’t require any special equipment….you don’t even need a spring formpan. On top of that it’s an easy recipe that anyone can follow.
This recipe was adapted from @zoebakes who got it from Love Laugh Bake! by Silvia Colloca. Zoe is one of my favorite instagram bakers and I love trying her recipes. They are fun, challenging and I am always so satisfied when I have completed one of her recipes.
Cheesecake ingredients:
-250g cream cheese ( The original recipe calls for mascarpone which you can use if you have it)
-1 cup (250ml) heavy whipping cream
-140g caster sugar (super fine sugar, you can make this by putting granulated sugar in your blender/food processor and blend for about 30sec.)
-6 large eggs, separated
-2 tsp. vanilla extract (or one vanilla bean)
-Zest of one orange
-2 tablespoons orange juice
-60g all purpose flour
-12g corn starch (corn flour)
-1 cup (150g) berries, plus more for serving
-Pinch salt
-1/4 teaspoon cream of tartar
Whipped cream topping ingredients:
-1 cup heavy whipping cream
-3 raspberries
-1 Tbs. honey (or granulated sugar)
-1/2 tsp. vanilla extract.
For the cheesecake preheat oven to 300°F (150°C). Grease and line an 8x3in cake pan with parchment paper. The paper should go up above the rim, since this cake will soufflé slightly as it bakes.
Beat the mascarpone and 70g of the sugar together in a stand mixer with the paddle attachment, then add the cream slowly . Add the yolks one at a time and mix to combine between each. Mix in the vanilla, zest and juice. Whisk together the flour and corn starch, then gently fold them into the cheese mixture. Fold the berries into the batter.
Whip the egg whites, salt and cream of tartar until foamy. Sprinkle the remaining sugar over the egg whites as they whip on medium speed. Turn up the speed and whip until the meringue is glossy and stiff peaks. Gently fold the egg whites into the cheese batter. Immediately pour into the prepared pan and smooth the top with an offset spatula.
Bake the cheesecake in a water bath for 50-75 minutes. It will depend on the temperature of the ingredients you started with. The cheesecake will be set on top when gently tapped with your fingers, but will still feel a bit wobbly. Turn off the oven and allow the cake to sit in the cooling oven for at least an hour.
Refrigerate the cake until thoroughly chilled, at least 4 hours. Run a knife around the edge the cake and remove the parchment from the edge. Run the pan over the stove for just a few seconds, then invert the cake onto a flat surface, then invert again onto a serving plate.
For the whipped cream topping place heavy whipping cream in a stand mixer and beat on medium/high speed for about 1min. Add raspberries, honey(or sugar) and vanilla, continue beating until fluffy and medium peaks form. Place on top of cake and top with fresh raspberries.
To see me baking this cheesecake go to my highlights @jaimesbakes.
These instructions (except for the whipped topping) came from @zoebakes. For pictures of her cheesecake and others go to her page.
Jaimes Bakes 