Lemon curd topped cheesecake…
Hello Bakers,
Here is the recap from Saturday’s show. Following these steps any cheesecake can be baked in a regular cake pan.
Before we go too much further I wanted to give you the recipe for Cake Goo that I am always talking about. It was what I used to grease the chessecake pan and all my pans.
Cake Goo Recipe
99g vegetable shortening, 71g all purpose flour, 106g oil. In a mixer (with paddle) or by hand (wooden spoon) mix the flour and shortening together then slowly add the oil. Store in an airtight container. Keep for sixth months to a year in the refrigerator.
Once you are ready to serve and decorate your cake this is what you need:
1 cardboard round
Presentation board or serving platter
Offset spatula
If desired piping bag and piping tip of choice
Pastry torch
Plastic wrap
The cake can be unmolded when it is frozen or thawed. Thawing it overnight in the refrigerator is the best way to thaw it.
Shrink wrapping the cardboard. Heat the oven to 350 degrees. Cover the cake cardboard in plastic wrap as tight as possible.
Place the wrapped cardboard in the oven for 3-4 seconds - remove carefully.
Place the shrink wrapped cardboard on top of the unwrapped cheesecake and invert.
Turn the torch on and wave it over the bottom of the pan (1-2 inches above) for 1-2 minutes.
Turn off the torch and using oven mitts, pick up the cardboard and cake and give it a quick shake and the cake will release.
Invert a presentation board or platter onto the cake bottom and flip.
Remove the plastic wrap from the cardboard and if clean - it is fine to reuse.
Now the cake is ready to decorate.
In the show, I used lemon curd - here is that recipe and a border of sweetened whipped cream.
You can top the cheesecake however you like - this is just an idea.
Equipment: saucepan, whisk, strainer, scale, medium bowl, small baking tray lined with plastic wrap, spatula, instant read thermometer
Ingredients:
100g fresh lemon juice
125g sugar
72g egg yolks (4 large)
Zest of one lemon
85g butter - softened
In the saucepan, whisk the lemon juice and sugar together until well combined, Add the egg yolks and zest. Whisk until smooth not foamy.
Turn the heat to medium and cook until the mixture begins to thicken but does not boil. Stir all the while.
The curd is done when the initial foamy created by whisking the ingredients together subsides, steam wafts off the surface and the the temperature of the curd is about 176-180 degrees.
Stran the curd into a medium bowl cool to 100 degrees and whisk in the softened butter.
Pour the curd onto the plastic lined sheet pan, cover with plastic wrap - there is usually enough to fold over the curd.
Chill for several hours or overnight. Lemon curd lasts for 5-7 days in the refrigerator - it does not freeze well.
Chantilly Cream
Equipment: chilled large mixer bowl and whisk, stand mixer fitted with the whisk attachment or handheld mixer fitted with whisk attachment or standard beaters.
Ingredients:
1 cup, 8 ounces, 227g heavy or whipping cream
2 Tablespoons, 1 - 1 1/2 ounce, 28g - 35g powdered sugar - sift before adding to cream
2 tsp, 8g vanilla extract or vanilla bean extractWhisk the cream vigorously or use mixer until it has the consistency of Greek yogurt, add the sugar and vanilla extract. Whisk until soft peaks form - taste and adjust sweetness if necessary.
And as I said on the show this cheesecake is not very thick - if you want a thicker cheesecake go to last week’s post and you find (at the bottom) an increased amount - scaled up to either make a 9” or 10” cake or a thicker 8”.
Any questions - please reach out. Happy Baking! Colette