Cheesecake in a Pâte Sablée Shell
Our first cheesecake!
Ingredients
serves 10 · make the day before
Pastry
- 140 g plain flour
- 50 g cold butter, diced
- 40 g caster sugar
- 1 medium egg
- pinch fine salt
Filling
- 500 g full-fat cream cheese, room temp
- 450 g cottage cheese, drained weight
- 170 g caster sugar
- 20 g cornflour
- 4 large eggs, room temp
- 100 g sour cream
- 2 tsp vanilla extract
- zest of 1 lemon + 2 tsp its juice
- ½ tsp fine salt
Method
This recipe is for a 20 cm springform.
- Rub butter into flour and salt to fine sand. Stir in sugar. Add beaten egg, bring together without kneading. Wrap, chill 2 h.
- Press or roll to 3 mm into base and 4.5 cm up the sides of the tin. Patch any cracks. Freeze 30 min.
- Blind bake at 170 °C (150 °C fan) with beans, 20 min. Remove beans, 9 min more until pale and dry.
- Brush the inside with beaten egg, back in for 3 min. Cool. Drop oven to 150 °C (135 °C fan).
- Drain cottage cheese 20 min, then blitz alone until completely smooth.
- Beat cream cheese with sugar and cornflour until smooth. Mix in cottage cheese, sour cream, vanilla, lemon, salt. Add eggs one at a time on lowest speed, stopping as each disappears. Don’t aerate.
- Pour into the shell. Bake 55–75 min, until the centre 6 cm still wobbles and reads 65 °C.
- Oven off, door ajar, 1 h. Room temp, then fridge overnight.
- Slice with a hot dry knife.