Fail safe cheesecake recipe

Fail Safe Cheesecake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the fail-safe cheesecake recipe, a foolproof way to indulge in a creamy and decadent dessert. This recipe, with its perfect balance of ingredients and precise instructions, guarantees a flawless cheesecake every time. Whether you're a seasoned baker or a novice in the kitchen, this recipe is designed to ensure success, leaving you with a velvety smooth and luscious treat.

Keywords: fail-safe, cheesecake, recipe, foolproof, creamy.

Fail safe cheesecake recipe details

Fail safe cheesecake recipe, recipe Rating: 4.6
Number of votes:106 

Ingredients

650 g	ricotta cheese
450 g	cream cheese
200 g	caster sugar
6 medium	eggs
6 tbsp	plain flour
250 ml	soured cream
1 tsp	vanilla extract

Instructions

Preheat oven to Gas Mark 3, 170°C, 325°F.

Wrap the bottom and at least half the height of the sides of a 10-inch, 25cm springform cake tin with foil. Use care to prevent the foil from tearing as it will cease to be watertight and the cake will ruin. You could however use a silicone cake tin of the required size, as it would be inherently waterproof, flexible and usually compressible so that the cake may easily be removed.

In a large bowl cream together both cheeses and sugar until smooth. Add eggs one at a time, beating after each one. Add flour one tablespoon at a time and beat well after each addition. Stir in sour cream and vanilla. Pour mixture into tin.

Place tin in a large roasting tin, fill with boiling water to half the height of the tin or to just below the level of the foil, whichever is the lesser, and place on the middle shelf of the oven. Bake for 90 minutes. Turn off the oven but do not open the oven or remove the cake for another hour.

Remove the cake from the oven, discard the foil and water and allow the cake to cool fully. Refrigerate for at least 6 hours before serving. Release tin outer and slide cake onto a serving dish. Serve fully chilled.

About the recipe:
This employs a technique I had heard about, but was unable to try, not previously having the necessary details. I am assured that it works, provided your ‘blanket’ is completely watertight. It is one that could be used with any ‘cheesecake’, whether it uses cheese, Quark, tofu or other substitutes. You will however need to extend the baking time by at least half as much again over that for standard ‘dry’ baking. The baking times for similar cheesecakes, baked without the water bath would be typically be 45-60 minutes at similar temperatures; the time required here is 90 minutes!

The idea is that the water boils at 100°C. As the water surrounds the cake and its tin, their temperature must be about the same as that of the water. The cake cooks more slowly and more evenly throughout, is less inclined to crack or burn, and is said to have a lighter texture.

Preparation time:
ca. 35 min
Resting time:
ca. 7 hrs
Grade of difficulty:
medium
Calories per portion:
n/a