"I obviously cannot say I invented this recipe (at all), but it is a favourite and can be tweaked to another level by adding different cheeses - blue cheese if you fancy. Take the cooking time down slightly for a more custardy texture."
- 335 g cream cheese
- 170 g brie or camembert
- 170 g caster sugar
- 2 whole eggs
- 9 egg yolks
- 700 ml cooking cream
- shipped thickened cream, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time: 2 hours
Chilling/freezing time: 2 hours
- Spray a 25 cm spring-form cake tin with oil and line rustically with baking paper, letting it poke over the sides.
- Place the cheeses and sugar in a large blender jug (you can do it in batches if you don't have one big enough) and blend on medium speed until smooth.
- Reduce the speed to low, then add the eggs and egg yolks, one at a time until well incorporated. Strain into a jug. If you have blended in batches, make sure you whisk the final mix to combine evenly.
- Pour the cheesecake mixture into the lined tin. Place in the fridge to rest for 2 hours or overnight if time permits.
- Preheat the oven to 190˚C. Bake the cheesecake for 40 minutes then check - you're looking for a bit of a wobble and a well-browned top.
- Remove from the oven and stand in the tin until cooled to room temperature. You can eat after a few hours, but it is best if you let it set overnight in the fridge.
- To serve, remove the cheesecake from the fridge 15 minutes before slicing and serving with the whipped cream.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.