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nonstick cooking spray eggs salt cane juice flour full-fat cream cheese honey freshly squeezed lemon juice vanilla lemon zest percent honey water vanilla blackberries
Viewed: 65 - Published at: 3 years agoIngredients
- Nonstick cooking spray, for spraying the springform pan
- 4 large eggs, separated, at room temperature
- 1/4 teaspoon fine sea salt
- 1/4 cup evaporated cane juice
- 3 tablespoons unbleached all-purpose flour
- 1 pound full-fat cream cheese, at room temperature
- 1/3 cup honey
- 1 tablespoon freshly squeezed lemon juice
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon finely grated lemon zest
- 1/2 cup 2 percent Greek yogurt, at room temperature
- 2 tablespoons honey
- 2 teaspoons hot water
- 1/2 teaspoon vanilla extract
- 2 cups halved apricots
- 1 cup blackberries
Method
- For the cheesecake: Position a rack in the center of the oven and preheat it to 325 degrees F. Lightly spray an 8-inch springform pan with 3-inch-high sides with nonstick cooking spray.
- In the bowl of an electric mixer fitted with the whisk attachment, place the egg whites and salt.
- Beat on medium-high speed to soft peaks, 2 to 3 minutes.
- With the mixer running, slowly rain in the evaporated cane juice.
- Increase the mixer speed to high and beat until the egg whites are glossy and hold stiff peaks, about 2 minutes.
- Sift the flour over the whipped whites and gently fold until smooth.
- Scrape the meringue into a clean bowl.
- (And hey, guess what?
- You just made a small batch of angel food cake batter!)
- Into the mixer bowl (no need to clean it), place the cream cheese.
- Place the bowl back on the mixer and fit the mixer with the paddle attachment.
- Beat on medium speed until creamy.
- Add the honey and beat until smooth.
- Beat in the egg yolks one at a time.
- Add the lemon juice, vanilla extract and lemon zest and beat to blend well.
- Reduce the mixer speed to low and stir in the yogurt.
- Carefully fold about a third of the egg white mixture into the batter to lighten it.
- Gently fold in the remaining whites until the batter is smooth.
- Scrape the batter into the prepared pan.
- Bake until the cake is puffed, lightly golden and mostly set but with a slight wobble when the pan is jostled, 45 to 50 minutes (a toothpick won't tell you much about doneness; it's best just to rely on visuals here).
- Turn off the oven and let the cake continue to cook in the oven for 1 hour.
- Cover and chill in the refrigerator for at least 3 hours.
- When ready to serve, unmold the cheesecake and put onto a serving platter.
- For the topping: In a medium bowl, whisk together the honey, hot water and vanilla.
- Add the apricots and blackberries to the bowl and gently toss to coat.
- Top the cheesecake with the honey and fruit mixture, slice and serve.
