Cheesecake
A cheesecake baked in a water bath, torch-finished for a caramelized surface and served with crème anglaise and fresh fruit.
Ingredients
Cream cheese (softened to room temperature)
175 g
Unsalted butter (softened to room temperature)
15 g
Egg yolks
2
Granulated sugar (for mixing with egg yolks)
35 g
Egg whites
2
Granulated sugar (for whipping egg whites)
50 g
Milk
125 ml
Cornstarch
20 g
Lemon juice
to taste
Crème anglaise (for decoration)
to taste
Orange sauce (for decoration)
to taste
Fresh fruit (for decoration)
to taste
Mint leaves (for decoration)
to taste
Powdered sugar (for decoration)
to taste
Instructions
1
Step 1
Soften the cream cheese and unsalted butter to room temperature, then blend them together into a smooth paste.
2
Step 2
Whisk the egg yolks with 35 g of granulated sugar until the mixture turns pale and thick.
3
Step 3
Combine the egg whites with 50 g of granulated sugar and whip to a soft meringue consistency.
4
Step 4
Combine mixtures ① and ②, then add the cornstarch and milk in order, stirring until roughly homogeneous.
5
Step 5
Fold the meringue from ③ into the batter in several additions, mixing until about 70% incorporated, then stir in the lemon juice.
6
Step 6
Pour mixture ⑤ into a mold, set it in a water bath, and bake in a 130°C oven for 40 minutes until about 90% cooked through. Remove from the oven and let the residual heat of the hot water finish steaming the cake. Let cool, then chill in the refrigerator until set.
7
Decoration / Plating
When serving, cut the cheesecake into appropriate portions and torch the surface with a kitchen torch to add a light char and aroma. Plate, drizzle with crème anglaise and orange sauce, garnish with fresh fruit and mint leaves, and finish with a dusting of powdered sugar.
