Gingerbread Basque Cheesecake
Ingredients: egg, cream of tartar, powdered sugar, cream cheese, flour · 120 min cook time · 450kcal · ~₩22,050
Ingredients
1개 egg, 1꼬집 cream of tartar, 200g powdered sugar, 900g cream cheese, 30g flour, 150g white sugar, 60ml molasses, 5ml pure vanilla extract, 2g salt, 5g ground ginger, 5g cinnamon, 1g ground clove, 4개 whole eggs, 240ml heavy cream
Instructions
1. Lightly butter a cake pan and generously butter a round of parchment paper. Place the parchment paper in the pan, pressing and positioning it evenly, ensuring any pleats are pressed flat.
2. Separate one egg, reserving the yolk for the batter and placing it in the fridge. Use the egg white for royal icing.
3. To the egg white, add a pinch of cream of tartar (optional) and some powdered sugar. Whisk, adding more powdered sugar until the icing is very thick and hard to whisk.
4. Transfer the royal icing into a piping bag fitted with a small round tip. On a parchment-lined baking sheet, pipe snowflake designs. Let them dry for 12 to 24 hours until completely hard.
5. In a bowl, combine cream cheese, flour, white sugar, molasses, vanilla extract, salt, ground ginger, cinnamon, and ground clove. Use a hand mixer to cream all ingredients together until light and fluffy.
6. Add the reserved egg yolk and then the four whole eggs, one at a time, mixing thoroughly after each addition to incorporate before adding the next.
7. Pour in the heavy cream and give it a brief mix until just combined.
8. Transfer the batter into the prepared pan. Gently tap the pan on the counter to bring up and knock out larger air bubbles.
9. Bake in a preheated 400°F (200°C) oven for 45 minutes. Then, raise the heat to 450°F (230°C) and continue cooking for another 10 minutes, or until the cheesecake is beautifully puffed and jiggles slightly in the center.
10. Let the cheesecake cool for at least an hour at room temperature. During this time, cracks may form.
11. Once cooled to room temperature, carefully lift the cheesecake out of the pan and transfer it to a plate. Peel back the parchment paper.
12. Trim off any excess parchment paper. Wrap the cheesecake and refrigerate overnight.
13. Once the royal icing snowflakes are dry and hard, carefully remove them from the parchment paper. Transfer the cold cheesecake to a platter.
14. Cover any cracks or imperfections on the cheesecake with the royal icing snowflakes. Dust with powdered sugar for a final touch.
15. Slice and serve, garnishing with additional royal icing snowflakes and a dusting of powdered sugar if desired.
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