Very guilty cheesecake
The short title says it all. I decorate d it (this time) with greek yogurt and berries, but most of the times it is cramel. Every now and again, you need a really delicious cake that’s sinful in every bite. Because it’s worth it.
75 g pretzels
115 g pecans or walnuts
75 g melted butter
pinch of sea salt
400 g cream cheese
1 vanilla bean, seeds only
40 g cornstarch
500 g mascarrpone
300 g organic golden caster sugar
3 medium eggs
2 egg yolks
145 ml sweet cream (whipping creram)
300 g thick greek yogurt
Preheat the oven to 210° using the top and bottom elements. Place the oven rack one level below centre. Line the bottom and sides of 23 cm pan with parchment paper.
For the base, process pretzels and nuts. Add butter and salt, and mix. Press the mixture into the bottom of the pan. Bake in the oven for 15 minutes. Take out and leave to cool a bit. Lower the temperature to 130 degrees.
Place half pof the cream cheese, vanilla and cornstarch in a bowl and beat on medium speed with the paddle attachment or whisk about 2 minutes, until the mixture is creamy, scraping down the sides as you go. Continue to beat, gradually adding the cream cheese and mascarpone in 200 g portions, mixing well after each addition. After all the cream cheese has been incorporated, add the sugar (about 80 g each time) and beat until creamy. Still on medium speed, mix the eggs in well, one by one, continuously scraping down the sides. Finally, add sweet cream and whip only until incorporated.
Pour batter into the cake pan and bake for 1 h and 30 minutes. Open the door and leave the cake to cool there for 15 morre minutes. Remove from the oven and cool to room temperature. Only when cool, cover with cling film and refrigerate for 12 h.
Spread yogurt on the cake before serving. Top with berries and pistachios.
Photo Aiga Redmane
In cooperation with HM Conscious April 2019