How to adapt your baking time and tin size for that sooooft centre!
Thank you Nicola! I’m so sorry to be a pain but I’m really dying to make this recipe and still looks a bit funny to me! so just confirming I’m not misreading for 6”, cream cheese - 390, double cream-90, sour cream- 90, sugar -130, eggs - 130 (is this grams??), salt- 4, flour- 17??
Hi! I’m a little late the party here but looks like there’s a typo in the ingredients and the flour is missing? Anyone know the quantities?
Sorry if this is obvious, but at which point should you add the sour cream and double cream? And which flour is optimum?
I can not find double cream anywhere. I only have the following:
Cream with 25 percent fat
full fat ricotta
Can any of these, somehow mixed together, or alone replace double and sour creams?
Oh no! I temped a large 8in one at the 35 minute mark and was getting numbers from 60 up to around 80 or 90 degrees, so I pulled it out at that point and let it cool for an hour at room temp before popping it in the fridge and going to bed. It seemed to have set up nicely - basically no jiggle when I put it in the fridge - but was pretty much raw in the middle when I cut it open :( Is that last 5 minutes really critical to get everything to set up?
Hi Nicola, Most of your pictures indicate that you used a fan oven. So should I assume that the temperatures in the recipe table are for a fan oven as well? (Apologies, if it is written somewhere else). Will be attempting this later this week. Many thanks
Baked this for a friend who comes from the Basque region, and he was ecstatic - supposedly it's better than what his mother makes, haha, so I will take that as a compliment :D
Hi Nicola! I have a problem with 10inch Cheesecake (1000g cream cheese, 360g eggs). The liquidy syrup is leaking from the bottom after cooling it down-No matter, if from the fridge or room temp. I’m baking it 29min,250c. Is it undercooked? Or is it the matter of steam? I can’t find the answer. Please help 😘
I can't wait to try out your recipe after seeing so many rave reviews. Was just curious for the 6" version, how do you add 130g of eggs (is it a whole number of eggs?) Thanks!
Please could you let me know what the measurements are? Is it all grams? Even the salt and eggs?
I've found mixing it in a large Magimix is much easier & quicker than a stand mixer and you can see what's going on. Also avoids too much aeration.
what an in depth insight on cheesecake! I believe Hart bakery solves the problem for smaller ones my caramelizing the top with a blowtorch after the are baked :)
Hi I plan on making this over the weekend. Do you think its a problem if I do not have a springform pan?
Hi Nicola, sorry if I've missed it but is the sugar in this recipe caster or icing? Thanks!
Yassss! I’m so happy for the smaller cheesecake! My LDL is through the roof. Although the small one is still very decadent. I’m excited! Thanks for sharing your recipe & experimentations!
Really want to try this soon - but am I being ridiculous or are the ingredients missing?