Preheat the oven to 230 C.
Line a 6-inch cake pan with 2.5-inch sides with parchment paper. If the pan has a removable bottom, you can use the bottom to press the paper into the pan. Then you can use your hands to crease the sides to hold its shape. Once the paper is molded to the pan, you can remove the bottom and the paper and then reattach the bottom to the pan, placing the paper on top.
Add:
226 grams cream cheese
+ 1 cup cream
+ 100 grams caster sugar
+1/2 cup curd
+ 15 grams flour
+ 1/2 tsp vanilla extract
To a blender, or in a large bowl and blend until smooth.
I usually let this mixture rest for about 20 minutes to give the air bubbles in the batter a chance to settle, but you can bake it right away if you’re in a rush.
Pour the mixture into the prepared cake pan and then drop the pan a few times onto a kitchen towel to coax any remaining bubbles out of the batter.
Bake the cheesecake until the top is just shy of turning black. This takes 22 minutes in my oven. The cake should still be very jiggly in the center when you remove it from the oven.
Let the cake cool and refrigerate it overnight or 7-8 hours.
Next day remove the cake along with the parchment paper, slice it and serve
Ingredients
Directions
Preheat the oven to 230 C.
Line a 6-inch cake pan with 2.5-inch sides with parchment paper. If the pan has a removable bottom, you can use the bottom to press the paper into the pan. Then you can use your hands to crease the sides to hold its shape. Once the paper is molded to the pan, you can remove the bottom and the paper and then reattach the bottom to the pan, placing the paper on top.
Add:
226 grams cream cheese
+ 1 cup cream
+ 100 grams caster sugar
+1/2 cup curd
+ 15 grams flour
+ 1/2 tsp vanilla extract
To a blender, or in a large bowl and blend until smooth.
I usually let this mixture rest for about 20 minutes to give the air bubbles in the batter a chance to settle, but you can bake it right away if you’re in a rush.
Pour the mixture into the prepared cake pan and then drop the pan a few times onto a kitchen towel to coax any remaining bubbles out of the batter.
Bake the cheesecake until the top is just shy of turning black. This takes 22 minutes in my oven. The cake should still be very jiggly in the center when you remove it from the oven.
Let the cake cool and refrigerate it overnight or 7-8 hours.
Next day remove the cake along with the parchment paper, slice it and serve