steamed cheesecake

We are going to prepare this cheesecake today in our Infinity pan that has a removable handle and can be put in the oven. The main advantage of making it in it instead of in a mold is that it is a sealed container and since we are going to make it in a bain-marie, this is a great advantage.

When we make a bain-marie with a normal mold, we always have the risk of water getting into the mold, and we have to put many layers of aluminum foil to prevent water from penetrating. However, when using our Infinity there is no such risk.

Another advantage is that it is much cleaner to be able to do everything in it. We melt the butter over the fire before joining it to the crushed cookies and thus obtain our base, without the need to dirty a bowl to heat the butter.

But the most important thing is that the cheesecake comes out beautiful and delicious, and we serve it directly on the table where our guests will also be amazed by our frying pan.

Ingredients

For the base:

  • 200 grams of cookies
  • 1 spoon of sugar
  • 70 grams of butter

For the filling:

  • 900g Philadelphia cream cheese
  • 1 cup and a quarter of sugar
  • 2 teaspoons of pure vanilla extract
  • 4 free range eggs
  • 1 yolk
  • 125 ml of 35% fat cream

To cover it:

  • 200 grams of white chocolate
  • 1 tablespoon butter

Preparation

  1. In a bag we crush the cookies.
  2. In the Infinity pan melt the butter. Add the crushed cookies and sugar, mix everything well. With the help of a spoon, flatten well covering the entire bottom. Bake 5 minutes and reserve.
  3. In a bowl of an electric mixer, beat the cream cheese until you get a smooth cream without lumps.
  4. Then add the sugar, vanilla and cream, and beat well.
  5. We start adding the eggs one by one. It is important not to beat too much once we add the eggs, to prevent the cake from rising and then falling and cracking.
  6. Pour the stuffing into the pan and put the pan into the oven tray filled with water. Bake at 175 degrees for about 50-55 minutes until a toothpick inserted in the center comes out clean.
  7. Let cool to room temperature on a rack and then place in the fridge for a couple of hours.
  8. Meanwhile, put the chopped chocolate in a bowl with a tablespoon of butter. Heat in the microwave for 30 seconds. Check if it is melted and repeat if necessary, but never more than 30 seconds because it could burn. Normally 2 or 3 times is enough. Pour over the cheese treats and let cool completely.

Photography and recipe by Loleta .

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