This is one of the most clever and sophisticated cakes.
It has a wonderful play of textures,
it’s beautiful,
its slicing is mesmerising,
and everything about it is just cosmic.
Sometimes I feel it has a magic that melts worries away for just a few brief moments.
Each bite dissolves a different worry,
the encounter with the crumbs at the edge of the teeth,
right after the cheese cream that wraps everything,
and the wonderful almond base that breaks and surrenders to the bite.
A few minutes of preparation,
and you’ll have a healing bite, even if it’s just for a few minutes.
Wishing us all happy days 🙂
Cold Cheesecake
Ingredients
Suitable for a 26 cm round pan:
For the dough:
- 2 eggs (size M\L)
- 2 tablespoons olive oil / melted butter/coconut oil
- 1/4 cup maple syrup
- A pinch of salt
- 2 cups almond flour
- 1/3 cup oat flour (for alternatives, see “A Little More From Me”)
- 1 teaspoon baking powder
For the cheese cream:
- 250 grams mascarpone cheese
- 500 grams of cream cheese
- 200 grams sour cream
- 250 grams whipping cream (32% / 38% fat)
- 100 grams of powdered sugar
- 1 teaspoon vanilla extract
- Lemon zest (for fans of the genre)
Preparation
Preheat the oven to 175°C in convection mode (recommended but not mandatory).
To prepare the dough:
In a bowl, mix the eggs, olive oil, maple syrup, and salt. Add the almond flour, oat flour, and baking powder, and mix. Start mixing with a spatula or spoon and then switch to kneading by hand until you get a dough ball that is easy to work with.
Roll out the dough between two sheets of parchment paper to an even thickness. Mark a circle the size of the baking pan on the dough and cut according to the mark. Remove the excess dough and transfer the dough circle to the bottom of the baking pan, forming the cake base. Gather the excess dough into a ball, and roll it out again between two sheets of parchment paper to an even thickness.
Place the pan with the dough base and the rolled-out dough sheet in the oven and bake for 10-12 minutes until slightly golden. Remove from the oven and let cool completely.
To prepare the cheese cream:
In a mixer bowl, whip the whipping cream, powdered sugar, and vanilla extract until you get a stable whipped cream. Add all the cheeses and whip on medium speed until combined. Cover the cream with plastic wrap and refrigerate until the dough cools completely.
Crumble the baked dough sheet with both hands into crumbs of varying sizes for a textured bite.
To assemble the cake:
Spread the cream in the baking pan over the base, and sprinkle the dough crumbs on top of the cream. Refrigerate for at least overnight or freeze for two hours before serving.
A Little More From Me:
- You can store the cake in an airtight container in the fridge for up to five days.
- You can prepare the cake a day or two before serving and keep it in the fridge.
- You can replace the oat flour with 1/2 cup cornstarch.
- Click here for a guide on how to grind oat flour at home.
How to grind oats at home
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