serves
10-12
prep
10 minutes
cook
40 minutes
difficulty
Easy
serves
10-12
people
preparation
10
minutes
cooking
40
minutes
difficulty
Easy
level
Stream free On Demand
Sweet Comfort Food
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 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
Instructions
- 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.
Cook's Notes
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.
Stream free On Demand
Sweet Comfort Food