Shared by Shawn Peled
Shared by Shawn Peled
Burnished Cheesecake
Yield: 10 servingsTime: 15 min + 7 h inactive
Burnished Cheesecake
Yield: 10 servingsTime: 15 min + 7 h inactiveFamily Journey
Transylvania, RomaniaNetanya, IsraelJerusalem
New York City
This cheesecake can be stored for up to one week in the refrigerator.
This recipe was shared by Shawn Peled. Read more about his family in "When Shawn Peled’s Mother Passed Away, He Set Out to Recreate Her Cheesecake."
Ingredients
- 4 ½ cups (35 ¼ ounces) cream cheese, room temperature
- 1 ½ cups granulated sugar
- 2 cups heavy cream
- 5 large eggs
- ¼ cup all purpose flour
Preparation
Step 1
Preheat the oven to 400 degrees.
Step 2
Put the sugar into a stand mixer fitted with a paddle attachment and gradually mix in the heavy cream and the cream cheese on a low speed for 2 to 4 minutes until completely smooth and shiny. Add the eggs one by one, mixing before adding each one, and continue mixing for 3 minutes. Gradually add the flour, using a tablespoon, while mixing on a low speed for another 2 to 4 minutes.
Step 3
Line a 9 inch springform pan with two 16 inch by 12 inch sheets of parchment paper, pressing and overlapping the parchment paper to ensure that all surfaces of the pan are covered. Make sure the sheets of paper stick out of the pan on the top edges by at least 2 inches.
Step 4
Pour the cheesecake batter into the lined pan and place it into the oven.
Step 5
Bake the cheesecake for 45 to 60 minutes until the top is deeply browned. Check for doneness by lightly pressing your finger onto the center of the cake. It should be firm enough to give some resistance.
Step 6
Let the cheesecake cool at room temperature for 3 hours and then refrigerate the cake uncovered for another 3 hours or overnight. Unmold the cake.
Step 7
Serve cold or at room temperature.
