Snow again!!! My two lucky snow covered weekends of all time. Was it a coincidence or what that Vancouver got snow on the weekends one after each other. I often hear people saying they want a pineapple express. Boooo!!!! Despite the fact that I am freezing my ass off and shivering away, I am a fan of the cold weather. During these two weekends, if one where to notice a dark blimp sticking out the arm and inspecting the quality of the snow flakes whilst walking down a snow covered street, well….that blimp would be me 🙂
In light of these past snowing weekends, I thought of a superb idea to warm up the house. Nothing can warm up the cold air circulating around the kitchen than a nice toasty warm even. To cure my insatiable appetite for desserts, I decided to make a deliciously smooth cheesecake. I was flipping through a Pierre Herme cookbook recently and my dark gleaming eyes fell upon his milky smooth white cheesecake. Pierre Herme had always been my inspiration as most of the flavoring in his creations really complimented each other. His cheesecake was no different. Originally I had though that it was similar to the north american sytle cheesecakes but to my astonishment his really instructions really stood out. Slow baked cheesecake best described PH’s. You see most cheesecakes recipes required a higher temperature during baking and in turn this promoted a browning of the top as the sugar caramelized but with a lower temperature and a steam bath, the cheesecake was at its best. I have longed to make cheesecakes that have a creamy rich consistency and now I have achieved it thanks to his instructions. For me, I started at a lower temperature at approx 225F and increased the temperature to 235f over a period of 1 1/2 hours. Keeping a watchful eye on the delicately scrumptious concoction definitely helped. By the time the cheesecake was baked the center should only wobble a bit.
Keys to a White and Smooth Cheesecake:
-Lower Baking Temperature and Longer Baking Time
-Warm Water Bath
Pierre Herme Cheesecake (Can also be found here)
1 kg (2 1/4lbs) cream cheese, at room temperature
2 egg yolks
70g heavy cream
Preheat the oven to 225.
Mix the cream cheese and sugar and beat until smooth.
Add egg yolks, eggs and cream one by one until fully incorporated and smooth
Add the flour and mix well.
Pour the cream cheese filling onto the cooled cheesecake base in the ring on the baking sheet.
Place in the oven and bake for 1 1/2 to 1 3/4 hours until the edges are set and the middle is a little wobbly.
Remove the cheesecake from the oven, set aside to cool, then refrigerate.
This cheesecake really hit the spot and I am glad to share this recipe. Enjoy this smooth silky cheesecake!!!