French Cheesecake with Orange Melba Sauce2014-10-11
- Yield : 1 cheesecake
- Prep Time : 30m
- Cook Time : 60m
- Ready In : 7:30 h
I made a french cheesecake last night, topped with a raspberry-orange melba sauce. Recipes located athttp://www.thehungry…nch-cheesecake/ and Orange Melba Sauce at The Hungry Mouse | The Hungry Mouse
This is hands down the best cheesecake I’ve ever had. It’s very light and airy but still filling and the filling is sweet without being overpowering. – Malan
- For the crust
- 1 cup flour
- 1/2 cup butter (that’s 1 stick), softened
- 1 egg yolk
- 2 Tbls. sugar
- For the cheesecake filling
- 1 lb. cream cheese
- 1 Tbls. flour
- 1/2 cup sugar
- 4 eggs, separated (you’ll need both the yolks + the whites)
- 4 Tbls. sour cream
- 4 Tbls. heavy cream
- 1 tsp. vanilla
- For the sauce
- 12 oz. fresh raspberries
- 1/2 cup freshly squeezed orange juice
- 1/2 cup sugar
Preheat your oven to 400 degrees. Butter your springform pan or spray it with oil, then set it aside. Make the dough for the cheesecake crust Leave the butter on the counter for 10 or 15 minutes to soften up a little. Then put the butter and flour into the bowl of your mixer.
Beat on high for a few minutes to combine the butter and flour. At first, the mixture will be dry and raggy looking, like this: Beat the mixture until it’s smoother and more uniform, like this: Toss in the sugar and the egg yolk. Beat to combine. Your mixture will be soft and yellow-ish, like good, fresh Play-Doh. Gather the dough together in your hands. Press it together into a smooth, flat puck shape. With a bencher or sharp knife, cut one third out of the dough. Gather each hunk of dough into a ball. Set the larger ball (the one with two-thirds of the dough) aside for now.
Bake the bottom crust of the cheesecake Take the smaller ball (the one with one-third of the dough) and press it into the bottom of your springform pan. (That’s right…no rolling! Just smoosh it down with your fingers.) Keep pressing and spreading the dough until it completely covers the bottom of the pan. You want it to look about like this. Nevermind that you may have some visible fingerprints. Just be sure that the coverage is fairly even, so it bakes consistently.
Pop the pan into your preheated 400 degree oven and bake for 8 minutes, until the crust is brown on the edges, like this: Set it aside to cool while you make the cheesecake filling. Give the bowl of your mixer a quick wash, as you’ll need it clean to make the filling. DROP THE OVEN TEMPERATURE TO 350 DEGREES. (Sorry to shout, but your cheesecake will be very sad if you bake it at a full 400 degrees…)
Start the cheesecake filling Separate 4 eggs. Keep the yolks and the whites. You’ll need ‘em both.
Put the sugar and cream cheese into the (washed and dried) bowl of your mixer. Beat them together until smooth. French Cheesecake at The Hungry Mouse Scrape down the sides of your bowl. French Cheesecake at The Hungry Mouse Toss in the egg yolks. French Cheesecake at The Hungry Mouse Beat together until smooth, creamy, and glossy.
Add the sour cream, heavy cream, and vanilla. Beat until well combined. Scrape the mixture out into a large, clean mixing bowl. Quickly wash and dry the mixing bowl that you used for the filling. (Last time, I promise.) Set the mixture aside for a minute while you finish up your crust.
Finish the cheesecake crust At this point, your pan should be cool enough to touch comfortably. Grab your remaining ball of dough. Break off a chunk.
You’re going to stick the dough to the pan the same way that you did with the bottom crust. Take the chunk of dough and smoosh it against the side of the pan. Press it with your fingers so that it’s flat and spreads out. French Cheesecake at The Hungry Mouse Repeat this process with the rest of the dough, until the sides of the pan are completely covered. Leave about a half an inch or so between the crust and the top of the pan, like this: French Cheesecake at The Hungry Mouse Go around the dough one more time, concentrating on where it meets the bottom crust. Be sure that the seal here is good, and that there aren’t any holes. (That way, your cheesecake filling will be completely contained when you pour it in.) French Cheesecake at The Hungry Mouse Set the pan aside while you finish your filling.
Finish the cheesecake filling Put the egg whites into the (washed and dried) bowl of your mixer. Beat on high for a few minutes, until the egg whites fluff up, turn opaque, and hold a stiff peak like this:
Take a scoop of the beaten egg whites and plop it into the cream cheese filling. With a spatula, fold the mixture to gently incorporate the egg whites into the cream cheese. French Cheesecake at The Hungry Mouse Add the rest of the egg whites to the bowl. French Cheesecake at The Hungry Mouse Fold again to combine. (You’re gently folding, instead of vigorously stirring, so that you don’t completely deflate the egg whites. They’re what will help give your cheesecake its poof.) When the egg whites are completely incorporated, the mixture will be light, fluffy, and look kind of…well…a little fizzy.
Pour the finished cheesecake filling into your prepared pan. French Cheesecake at The Hungry Mouse French Cheesecake at The Hungry Mouse Pop the cheesecake into your preheated oven (be sure that you dropped the heat to 350 after baking the bottom crust).
Bake at 350 for 45 minutes. The cheesecake is done when it has a nice brown top and feels firm in the center when pressed with a finger. (Even when it feels firm, the cheesecake will be ever-so-slightly jiggly when you take it out of the oven. That’s just fine.)
Set the cheesecake to cool on the counter, away from any drafts. The bit about keeping it out of drafts is important. As it cools, the surface of your cheesecake will crack a little. If it’s exposed to a draft, those cracks will be bigger. French Cheesecake at The Hungry Mouse The surface will also sink down, like this: French Cheesecake at The Hungry Mouse As you can see, mine still got a fairly impressive crack down the center. That’s just fine. French Cheesecake at The Hungry Mouse Unmold the cheesecake, serve, and enjoy! When it’s totally cool, remove the outer ring of your springform pan. (Pop the clip open, gently spread the ring open, and slide it up and off.) Your crust should be golden brown, like this:
Grab your raspberries. Sort through them and toss any that look suspect. Put them in a medium-sized pot. Pour in the orange juice. Add the sugar. Give the pot a stir. Cook the melba sauce Turn your stove on to medium-high heat and bring the mixture up to a boil, stirring occasionally. When the mixture boils, stir it constantly. After a minute or two, start to smoosh the berries against the side of the pot to break them down. Boil like this for a few more minutes, stirring constantly, until the mixture is thick and syrupy. (It should coat the back of a spoon.) Give the sauce a taste before you strain it. If it’s too sweet for you, add a little more orange juice (or even some lemon juice) and cook until thick again.
Strain and cool the orange melba sauce When it’s nice and thick, pour the mixture through a strainer set over a bowl.Stir the mixture in the strainer with a spoon to help push it through. The sauce should be thick and glossy. Let the sauce cool to room temperature, then pop it into the fridge to chill it completely. It will continue to thicken up as it cools. Serve and enjoy!