Manisri Sivaraju, owner of Basil Flower Patisserie, is a self-taught baker and organic gardener based in Cedar Park, and she uses her garden produce in her cooking and baking. She posted this delectable cheesecake on her Instagram, saying it’s “the easiest cake I ever made, and I love the taste, too.”
(Makes about 6 to 8 servings)
12 oz. cream cheese
1/2 cup sugar
3/4 cup heavy whipping cream
1 tsp vanilla extract
1 and 1/2 Tbsp all purpose flour or cornstarch (for gluten-free option)
1 Tbsp butter to grease the pan
1) Preheat the oven to 410°F
2) Grease a 6-inch pan with butter
3) Line the pan with 2 sheets of parchment paper, in such a way to make sure it comes about 2 inches above the pan
4) Place the pan in a baking sheet
5) Using a hand mixer, in a large bowl cream together the cream cheese, sugar, and all-purpose flour until well combined
6) Now add eggs and vanilla, whisk to combine
7) Pour in heavy cream and mix until smooth
8) Pour batter into the prepared pan. Tap the pan to burst any excess bubbles.
9) Bake in the preheated oven until puffed and well browned and it has slightly jiggle to it, about 30 to 50 minutes
10) Increase the oven temperature to 425°F for the last 10 minutes
11) Let the cheesecake cool to room temperature at least 30 minutes. Lift out onto a plate and peel back the parchment paper.
12) Keep it refrigerated for at least a couple of hours
Note: Cheesecake keeps covered in the refrigerator for up to five days.
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