Channel Islands Cheesecake

Ingredients

In this adaptation, we incorporate Channel Islands' dairy products, such as rich cream and butter, to enhance the flavor and texture of the cheesecake. Additionally, we infuse the cheesecake with a hint of local honey to add a touch of sweetness that complements the creamy richness. These modifications give the Channel Islands Cheesecake a unique twist while still maintaining the light and fluffy characteristics of the original Japanese recipe. We alse have the original recipe for Japanese Cheesecake, so you can check it out.

• 250g (8.8 oz) cream cheese 250g (8.8 oz) cream cheese
• 50g (1.8 oz) unsalted butter 50g (1.8 oz) unsalted butter
• 100ml (3.4 fl oz) heavy cream 100ml (3.4 fl oz) heavy cream
• 4 large eggs 4 large eggs
• 100g (3.5 oz) granulated sugar 100g (3.5 oz) granulated sugar
• 30g (1 oz) all-purpose flour 30g (1 oz) all-purpose flour
• 1 tablespoon local honey 1 tablespoon local honey
• 1 teaspoon lemon juice 1 teaspoon lemon juice
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 24g (15g saturated)
• Carbohydrates: 21g (15g sugars)
• Protein: 7g
• Fiber: 0g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F) and line a round cake pan with parchment paper.
2. 2.
   In a heatproof bowl, melt the cream cheese, butter, and heavy cream over a double boiler until smooth. Remove from heat and let it cool slightly.
3. 3.
   In a separate bowl, whisk the eggs and sugar together until well combined.
4. 4.
   Gradually add the egg mixture to the cream cheese mixture, whisking continuously.
5. 5.
   Sift the flour into the mixture and gently fold until incorporated.
6. 6.
   Add the honey, lemon juice, and vanilla extract, and mix until smooth.
7. 7.
   Pour the batter into the prepared cake pan and tap gently to remove any air bubbles.
8. 8.
   Place the cake pan in a larger baking dish and fill the larger dish with hot water to create a water bath.
9. 9.
   Bake for approximately 60 minutes or until the cheesecake is set and golden brown on top.
10. 10.
    Remove from the oven and let it cool completely before refrigerating for at least 4 hours.
11. 11.
    Once chilled, remove from the pan, slice, and serve.

Treat your ingredients with care...

• Cream Cheese — Make sure the cream cheese is at room temperature before using to ensure a smooth and creamy texture.
• Heavy Cream — Use cold heavy cream for better whipping results.
• Eggs — Use large eggs at room temperature for best results.
• Local Honey — Choose a high-quality local honey to enhance the flavor of the cheesecake.
• Lemon Juice — Freshly squeezed lemon juice adds a subtle tanginess to balance the sweetness.

Tips & Tricks

• To achieve a perfectly smooth texture, make sure all the ingredients are well combined and free of lumps before baking.
• Be careful not to overmix the batter after adding the flour to avoid a dense cheesecake.
• Use a water bath while baking to prevent cracks on the surface of the cheesecake.
• Allow the cheesecake to cool completely before refrigerating to avoid condensation on the surface.
• Serve the cheesecake chilled for the best taste and texture.

Serving advice

Serve each slice of Channel Islands Cheesecake with a dollop of freshly whipped cream and a drizzle of local honey for an extra touch of indulgence.

Presentation advice

Dust the top of the cheesecake with a sprinkle of powdered sugar and garnish with fresh berries or a sprig of mint for an elegant presentation.