Classic cheesecake with Breton crust
Serves 8 | Requires overnight prep
Special equipment:
- 9.5-inch (24 cm) springform pan
- Cheesecloth or thin kitchen towel
Ingredients:
For the Breton crust:
- 7 oz (200 g) unsalted butter, softened
- 3/4 cup + 1 tbsp (160 g) granulated sugar
- 3 egg yolks
- 2 cups minus 2 tbsp (60 g) all-purpose flour, plus more for dusting
- 1/4 tsp salt
For the filling:
- 28 oz (800 g) full-fat cream cheese (approx. 3.5 containers)
- 14 oz (400 g) 9% white cheese (approx. 1.5 containers + 2 tbsp)
- 1/2 cup minus 1 tbsp (100 ml) heavy cream
- Zest of 1/2 lemon
- Zest of 1/2 orange
- 2 cups minus 2 tbsp (380 g) granulated sugar
- 1 tsp pure vanilla extract
- 6 large eggs, room temperature (approx. 9.5 oz / 270 g)
- 5 medium egg yolks, room temperature (approx. 3 oz / 90 g)
- 1/2 cup minus 1 tbsp (60 g) all-purpose flour
For serving:
- Powdered sugar
Instructions:
Day before: Prepare the cheese
1. Place both cheeses in a cheesecloth-lined strainer set over a bowl. Cover and refrigerate for 24 hours to drain excess liquid.
Prepare the crust:
2. In a stand mixer fitted with the paddle attachment, cream the butter and sugar until smooth. Add egg yolks one at a time, mixing until fully combined. Add flour and salt; mix until dough forms. Shape into a disk, wrap in plastic, and chill for 2 hours.
3. Preheat oven to 340°F (170°C).
4. Roll dough on a floured surface to a 4 mm-thick round. Cut a 9.5-inch (24 cm) circle and press into the bottom of the springform pan.
5. Bake for 15 minutes or until golden. Cool completely.
Make the filling and bake:
6. Preheat oven to 390°F (200°C). Combine heavy cream, lemon zest, and orange zest in a bowl. Let infuse for 30 minutes, then strain out the zest.
7. In a clean mixer bowl, beat the drained cheeses with sugar and vanilla until smooth.
8. In another clean bowl, whisk eggs and yolks on high speed for 7 minutes until pale and fluffy. Add flour and mix until just combined. Slowly add the infused cream and mix until incorporated.
9. Gently fold the egg mixture into the cheese mixture until smooth. Pour over the cooled crust.
10. Lower oven temperature to 375°F (190°C) and bake for 12 minutes, until the top is lightly golden.
11. Reduce oven temperature to 250°F (120°C) and leave the oven door open for 5 minutes to cool quickly.
12. Bake for 20 minutes. Rotate the pan and bake for another 35–40 minutes, until edges are set but the center still jiggles slightly. Turn off oven and leave cake inside for 25 minutes.
Cool and serve:
13. Let the cake cool to room temperature, then refrigerate overnight. Dust with powdered sugar before serving.
14. Keeps up to 5 days, refrigerated.