The other day we celebrated Wilson's birthday at Mandarin Oriental Hotel Kuala Lumpur. The buffet was mediocre, but the desserts were superb. Their cheesecakes definitely made an impression. Since then, I went on a quest to look for a perfect cheesecake recipe. Thomas Keller's cheesecake has been in my To-Bake list for a while. Certainly procrastination doesn't help!
This time round, I finally found a good excuse to bake this cheesecake; because it's mom's birthday! Mom commented that this is the best cheesecake she has tasted so far and I can't agree more (not that I'm biased because I baked it. lol!). The cheese mixture was light even though 2 cheeses (Philadelphia and mascarpone cheese) were used. More importantly, I was pleased that no cracks were found on the surface of the cheesecake. This recipe is definitely a keeper (which I why I came back to blogging, just in case I lose the written recipe!).
Here's the recipe:
Adapted from Thomas Keller's Ad Hoc At Home
Recipe for one 7-inch round cake pan
250 g Philidaephia cream cheese, softened at room temp.
125 g Mascarpone cheese
100 g Granulated sugar
1 Egg yolk
1 tbsp Vanilla extract
1 tbsp Lemon juice
40 ml Whipping cream
135 g Digestive biscuits
55 g Salted butter
1 tbsp Caster sugar
Part 1: Crust
1. Line the bottom of a 7-inch loose bottom cake tin with grease proof paper. Set aside.
2. Melt butter in a saucepan over medium heat. Set aside.
3. Blitz the digestive biscuits in a food processor till crumbly.
4. Transfer the digestive biscuits into the saucepan in Step 2 and mix with sugar till well combined.
5. Spread the biscuit mixture evenly in the cake pan from Step 1. Then use a flat bottom glass to press the crushed biscuit to give the biscuit base a uniformed thickness.
6. Once done, bake in oven at 165C for 8 - 10 minutes. Set aside.
Part 2: Filing
1. Combine (A) and mix at low speed with an electric mixer with paddle attachment, then gradually increase to medium speed. Beat for 3 minutes until light and smooth.
2. Add the rest of the ingredients (except whipping cream) and continue mixing at medium speed until well combined and no lumps are found.
3. Add whipping cream.
4. Pour mixture into the cake tin from Part 1.
5. Wrap the base of the cake tin with aluminium foil and bake in a water bath at 165C for 1 hour.
6. Allow the cheesecake to cool in water bath as the water cools so as to prevent cracks. Then refrigerate and serve chilled. Enjoy!