Mount Zion Hotel's hot cheesecake recipe
Share this recipe on FacebookA delicious cheesecake that is rich and lightly tart, great for special occasions. The cheesecake does not have a crust and can be served either warm or cold. Corn flour is added to the cream mixture to give the cheesecake a cake-like consistency.
Preparation time: 25 minutes, Cooking time: 70 minutes, Serves: 12-16
Ingredients
2 lb and 3 oz, (1 kg) cream cheese, at room temperature
4 oz. creme fraiche (use ready made or see recipe below)
1/2 cup heavy cream
1 cup (4 oz) corn flour
3 eggs
1 cup plus 2 Tbsp sugar
Zest of 1/2 an orange (use zest of 1 lemon if you prefer)
1 teaspoon vanilla extract
Directions
Heat the oven to 400 degrees F (205 C) and bring a pot of water to a simmer.
Using a hand or stand mixer mixer beat together the cream cheese, creme fraiche and heavy cream until smooth. Slowly add the corn flour while mixing and continue until smooth.
Add the eggs, one at a time and mix until well incorporated. Add the sugar, orange zest and vanilla extract and continue mixing until all ingredients are thoroughly combined.
Grease a 9-inch springform pan with butter and line the
outside of the pan with aluminum foil (this will keep the water from seeping in while the cheesecake is baking).
Gently pour the mixture into the prepared pan. Place
the pan in a roasting pan and place in the center of the oven. Gently
pour enough of the hot water into the roasting pan until it comes up to 3/4 of the springform pan.
Bake the cheesecake for 25 minutes. Reduce the temperature to
300 degrees F (150 degrees C) and continue baking for 30 to 40 minutes or until the cheesecake is set (the cake should not jiggle when tapped).
Remove the springform pan from the water bath and gently peel away
the aluminum foil. If you want to serve the cake warm, let it cool down a bit, then serve, otherwise, let it cool down completely and refrigerate.
Notes and tips
Homemade creme fraiche recipe
Ingredients
1 Tbsp buttermilk or yogurt
1 cup fresh cream
Method
Stir the buttermilk or yogurt into the fresh cream until well combined. Let sit overnight (not in the refrigerator). Tehe creme fraiche can be refrigerated for 2 to 3 days.
Yields 1 cup of creme fraiche.
