You may also like
Categories:
unsalted butter graham cracker crumbs cream cheese eggs egg yolk heavy cream vanilla strawberries kiwifruit mango nectarine mint
Viewed: 32 - Published at: 7 years agoIngredients
- 2 tablespoons unsalted butter, softened, or nonstick spray
- 1/2 cup (2 ounces/55 grams) fine graham cracker crumbs
- 1 1/4 pounds (two 8-ounce/225-gram packages plus 2 ounces/55 grams) cream cheese, at room temperature
- 3/4 cup plus 1 tablespoon (5 3/4 ounces/165 grams) granulated sugar
- 2 large eggs
- 1 large egg yolk
- 3 tablespoons heavy cream
- 1 teaspoon pure vanilla extract
- 1 cup (5 ounces/140 grams) strawberries, hulled
- 1 kiwifruit, peeled
- 1 small ripe mango, peeled and pitted
- 1 small, firm but ripe nectarine, halved and pitted, or 2 spears pineapple, preferably golden variety
- 10 sprigs fresh mint
Method
- Before baking:
- Center a rack in the oven and preheat the oven to 350 degrees F. Butter ten 1/2-cup round aluminum timbale molds, each 2 1/8 inches in diameter and 2 inches deep.
- Or, coat the molds lightly with nonstick spray.
- Then coat the molds with the graham cracker crumbs, gently tapping out the excess crumbs.
- Have all of the remaining ingredients at room temperature.
- To make the filling:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-low speed until smooth, stopping the mixer to scrape down the sides of the bowl as needed.
- Reduce the speed to low, add the sugar, and beat until blended.
- Then add the eggs and egg yolk, one at a time, mixing after each addition until incorporated.
- Add the cream and vanilla and continue to beat on low speed until the mixture has the consistency of heavy cream.
- To ease pouring, transfer the mixture to a 4-cup measuring cup or pitcher.
- Pour the filling into the prepared molds, filling them almost to the top.
- Set the filled molds, not touching, in a shallow roasting pan about 2 inches deep, and pour hot water into the pan to come about two-thirds of the way up the sides of the molds.
- Bake the cheesecakes until the tops are pale gold, about 35 minutes.
- Transfer to a wire rack and let cool in the molds for about 2 hours to allow time for the cakes to firm slightly.
- Line a sturdy storage container with plastic wrap.
- To unmold the cheesecakes, gently tap the sides of each timbale mold on a counter to loosen the cake, invert the cake onto your palm, and then gently turn the cake right side up and set it in the container.
- Cover with a lid or aluminum foil and refrigerate for at least a few hours before serving or for up to 2 days.
- To make the Fruit Salad:
- Finely dice the strawberries, kiwifruit, mango, and nectarine.
- In a large bowl, toss the fruits to combine.
- To serve, center a chilled cheesecake on a plate, and spoon 2 to 3 tablespoons of the salad around each cake.
- Garnish each cake with a mint sprig.
