Classic Cheesecake
Baking and Desserts • Chechen
Description
A simple dessert with a glaze (which, by the way, will mask any unfortunate cracks). It can be served with compote — both the drinkable kind and the spoonable kind: with fruits in syrup.
Ingredients
- Shortcrust Cake Mix 5 oz
- Philadelphia Cheese 20 oz
- Sugar 10 oz
- Wheat Flour 1½ spoons
- 10% cream 10 fl oz
- Whole egg 1 piece
- Chicken Egg 3 pieces
- Gelatin 0 oz
- Butter 0 oz
- Dried Apricots 5 oz
- Vanilla Pod 1 piece
Step-by-Step Guide
Step 1
Line a baking tray with parchment paper. Place the dough inside a 30 cm diameter cooking ring set on the tray. Preheat the oven to 355°F and bake the dough until it turns golden, about fifteen minutes. Allow the finished cake layer to cool for half an hour.
Step 2
Combine the cheese and 150 g of sugar, scraping the seeds from the vanilla pod into the mixture. Add the flour, 40 ml of cream, the eggs, and the yolk. Blend until smooth.
Step 3
Line the sides of the ring with baking paper. Transfer the cheese mixture onto the cake base and place the baking tray in the oven for one hour at a temperature of 210°F.
Step 4
For the glaze, take sheet gelatin and soak it in water for five minutes. In a saucepan, combine 30 grams of sugar with two tablespoons of water and bring to a boil. Once the syrup has cooled slightly, add the gelatin and pour in 200 milliliters of cream.
Step 5
Pour the glaze over the cooled cheesecake and refrigerate it for a couple of hours.
Step 6
Heat butter in a saucepan along with half a vanilla pod and 50g of sugar. Add diced dried apricots and continue to sauté, stirring constantly. Pour in 50ml of water and let it evaporate completely, then continue to add and evaporate until the apricots become soft.
Step 7
Before serving, slice the cheesecake, plate it, and place a little apricot compote alongside.
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