From my favourite auntie Kathrine Kwa's collection. My previous 2 recipe attempts either were too much work because no beater was used, or used a blender but then the air caused it to rise too fast and then it looked ugly (but correct basque look!). Both recipes used a high temperature (230deg C) so it would rise and brown nicely (but have to watch like a hawk) while the inside remains jiggly. However due to that high temp, they would crack too. Hence this recipe uses a lower temperature more akin to baking Japanese-style souffle cheesecake sans water bath, but baked for longer and without switching off the oven (to prevent falling and cracking). Will this yield more consistent and pretty results?
I also decided to revert to JOC's method of slowly blending everything in to incorporate as little air as possible, hoping if there is less air, it won't collapse as dramatically. Her recipe kept it almost like a baked custard and used corn starch but because I didn't beat it at all so substituted cake flour to give it more structure.
Ingredients
500g cream cheese (2 packets Philly), softened
120g sugar
5 eggs
250ml whipping cream (she used 200ml but I only had a 250ml pack)
250g melted dark chocolate (70% cocoa)
10g cocoa powder
10g cake flour
Pinch of salt
Method
1. Prepare a 8 inch pan in the traditional basque method with foil and 2 layers of crumpled parchment.
2 Meanwhile, melt choc bar over bain marie or in microwave on small increments.
3. Next, melt in the cream cheese.
4. Once incorporated, add the sugar and stir until well combined.
5. Switch of the heat. I kept in the bain marie because this recipe has no oil so I was afraid it would harden. Add eggs one at a time and beat well after each. Make sure to only add the next egg when the previous one has been combined, otherwise it becomes hard to keep it lump free once more liquid goes in.
6. Transfer to a bigger mixing bowl if needed. Add in the whipping cream in and beat lightly, but don't overbeat and incorporate too much air.
7. Lastly add the melted chocolate and use a spatula to stir in. Once mostly combined, you can return to the beater at low speed.
8. Sift in the cocoa and cake flour, and pinch of salt.
9. Pour into a lined 8" cake tin. Lightly tap on the countertop to dispel bubbles.
10. Bake on the middle shelf at 220 deg C for 30 mins. Grill with upper heat for 2 to 3 mins until top is darker.
11. Remove from oven and leave in tin for 10 mins to cool so it doesn't crack or shrink. Top sld still be slightly jiggly.
12. Once slightly cooled, remove from tin but do not remove the paper. Continue to let it come to room temp. Chill in fridge for at least 6 hrs or best overnight.
13. To cut cleanly, use a knife dipped in warm water and wipe after each cut with damp towel.
Feedback
- Even though the temp was lowered by 10 deg C, it still cracked! But I believe this had more to do with the basque-style of lining the tin with crumpled parchment and my cake 'caught' on the craggy edges and tore itself.
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