Monday, May 18, 2015

Baking HACK: Stove top Cheesecake

A No Bake "Baked" Cheesecake... It seems like a total confusion but trust us on this :)

This recipe is the Holy Grail for Cheesecake lovers.

We are going to teach you how to make a baked cheesecake without an oven.

The perfect thing about this recipe is...even if you don't own any baking utensils, you are still able to make it ... with a fork, spoon, knife, pan and a stove.

We swear by it and please just give it a try to this awesomeness and give us your feedback on what you think. 

If you guys like recipes like this, we will try to bring you more stove-top recipes.

Stove top Cheesecake
Yields 7 inch pan cake

100g (1 cup) Flour
20g (5 tsp.) Granulated sugar
60g (4 tbsp.) Butter, soften
1 Egg yolk

100g (3.5oz) Cream cheese, soften
100g (3.5oz) Heavy cream
1 Egg
1 Egg white
15g (2½ tbsp.) Flour
30g (2½ tbsp.) Granulated sugar
15ml (1 tbsp.) Lemon Juice

1. Work all the crust ingredients and squeeze it together to form a dough
2. Press the dough into the Teflon coated frying pan of your choice and mold it into a tart like shape, with a flat bottom with high sides
3. Dock the pastry to let steam escape while cooking
4. Refrigerate the pastry until the filling is ready
5. Cream cream cheese, flour and sugar together until flour is not visible
6. Add heavy cream and beat it until all incorporate
7. Add in lemon juice and egg white and whisk until smooth
8. Crack in one more egg and mix until well incorporate
9. Pour the filling into the crust and rap the pan to burst big air bubbles
10. On the lowest setting of your stove, cover the frying pan with a lid and cook for 30 – 45 minutes (Time may vary as each stove and frying pan is not built equally)
11. Once the filling is set on the sides and have a slight wiggle in the middle, the cheesecake is done
12. Remove from the heat, uncover and let the cheesecake cool completely before refrigerating it for at least 3 hours before serving

I. Teflon coated pans are recommended as they have a non-stick surface for a good release of your cake
II. Do not use pans/ pots that are too thin as the heat will conduct too quickly and result a burnt bottom and an uncooked filling
III. In the video demonstration, we used a 17cm (7 inches) pan, but you could use anything you have handy at home 26cm (10 inches) will be the limit as the filling will get too thin and not result in a beautiful cheesecake
IV. You could mix it up a bit and make different variations of cheesecake, eg. Matcha, Stawberry, Blueberry, Oreos, Nutella etc… You are limited to your imagination
V. You can opt for a graham cracker/ digestive biscuit base (Recipe link to Smore ‘s tart)

Link to Supplies:
Teflon Pan

Hope you guys enjoy this weeks [How To's]

See  you next week :)


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