This is a new recipe with different timings and ingredients from the original one attempted in 2022. Source from NoRecipes (has video). I've been doing it wrong all this time! I have been trying to cook till it set, apparently that's wrong! It was meant to be severely undercooked inside and have the colour outside so half the baking time. The fridge is the magic element that sets the cake. The method is also a lot easier and faster. It uses a blender or food processor, doesn't require bringing things to room temp, and doesn't require lots of patient hand blending!
Ingredients (fits 6 inch round pan but I'm using 7" so it's very short with 1 block of cheese. Recipe also has upsize suggestions for bigger pans)
1 block (226g) Philly cream cheese
1 C (237ml) double cream
2 eggs
100g sugar
15g cake flour
½ tsp vanilla extract
Method
1. Preheat oven to 230 deg C.
2. Line a 6 or 7 inch round pan with parchment.
3. Add all the cold ingredients to a blender and blend until smooth. Set aside for 20 minutes for the bubbles to settle.
4. Pour into prepared cake tin. Run a skewer through it to burst big bubbles and tap several times on the counter.
5. Bake to 25, max 26 minutes (for 6" pan, start watching from 22 mins). The top should be just caramalised (not burnt). The centre has significant jiggle. (See video to understand consistency)
6. Leave it to cool completely on baking rack and fridge min 5 hours or overnight, storing in a Ziplock bag.
7. Cut with knife warmed in hot water to make clean cuts.
Feedback:
I have been doing it all wrong! I really need to underbake it and it will still be totally molten liquid. Then, let the fridge do its job and firm it up and set it. This way, it doesn't harder in the fridge but remains silky fudgey rather than a hard cheesecake.
However this is only half the height of the original recipe. After beating, the batter will be too full for the can tin.
The above recipe uses is for a 6" pan for 1 block of cream cheese but I used a 7". Here's one for a 8" pan using 3 blocks of Philly.
