INGREDIENTS
Tangelo Basque cheesecake
1 kg (5 cups) cream cheese, at room temperature
270 g (2 ¼ cups) caster sugar
1 tsp vanilla extract
6 eggs, at room temperature
500 ml (2 cups) cream
40 g (¹/3 cup) cornflour
4 g (1 tsp) salt
2 tangelos, zested
Sous-vide tangelos
2 tangelos, peeled and cut into segments
1 vanilla bean, split and scraped
2 tbsp caster sugar
2 cardamom pods
1 cinnamon stick
METHOD
Tangelo Basque cheesecake
- Crumple a large sheet of baking paper. Unfold and use it to line a 23 cm springform cake tin, ensuring excess baking paper comes up over the sides of the tin to allow for the cake to rise.
- Place the cream cheese, sugar and vanilla into the bowl of a freestanding mixer with a paddle attachment and mix on medium speed until smooth and free of lumps.
- On low speed, slowly add one egg at a time, beating for 30 seconds between each addition.
- Slowly pour in the cream and continue to mix for 20 seconds. Add the cornflour, salt and zest and mix until fully incorporated.
- Pour the mixture into the lined cake tin. Place the tin on the rack on shelf level 2 in the combi steam Pro oven and select Combi mode: Conventional at 190°C + 30% moisture + 60 minutes, preheat off.
- Check the cake; it should wobble slightly when done. Remove the cake from the oven and cool on the bench before chilling in the fridge overnight.
Sous-vide tangelos
- While the cake is chilling, add the segments of tangelo, vanilla, sugar and spices into a vacuum sealing bag.
- Place into the vacuum sealing drawer and Vacuum on level 2 and Seal on level 2. Place the bag onto a rack in the combi steam Pro oven and Sous-vide at 70°C for 30 minutes.
- Transfer the fruit and syrup into a bowl, discard the cinnamon stick and cardamom pods.
To serve
- Remove the cake from the fridge and bring to room temperature before slicing and serving with the warm tangelo and syrup.
Hints and tips
- Cooking on combi mode gives the cheesecake a very creamy inside and reduces the cooking time compared to baking with conventional heat.
- If you don’t have a combi steam oven, this recipe can be cooked in a traditional oven on Conventional at 190°C for 1 hour 20 minutes, without preheating the oven.
- Tangelos have a short season and can be substituted with oranges when out of season.
- If you don’t have a vacuum sealing drawer, you can steam the tangelo ingredients in an unperforated steam container, covered. Set aside to cool in the container to allow the flavours to develop.
APPLIANCE / FUNCTION
Miele
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