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Mount Zion's hot cheesecake

Mount Zion's hot cheesecake
Bob Chamberlin / Los Angeles Times

Dear SOS: My husband and I just returned from a trip to Israel to attend the wedding of one of his former students. We stayed at the beautiful Mount Zion Hotel in Jerusalem, which served an incredible Israeli breakfast. In ... Read more

Total time: 1 1/2 hours, plus cooling time | Serves 12 to 16
  • 2 pounds, 3 ounces low-fat cream cheese, at room temperature
  • 4 ounces creme fraiche
  • 1/2 cup heavy cream
  • 1 cup (4 ounces) corn flour
  • 3 eggs
  • 1 cup plus 2 tablespoons (8 ounces) sugar
  • Zest of 1/2 orange
  • 1 scant teaspoon vanilla extract

Step 1Heat the oven to 400 degrees, and bring a pot of water to a simmer (water will be used to create a hot water bath).

Step 2In the bowl of a stand mixer using the paddle attachment, or in a large bowl using a hand mixer, beat together the cream cheese, creme fraiche and heavy cream. With the mixer running, slowly add the corn flour until thoroughly combined and there are no lumps.

Step 3Add the eggs, one at a time, mixing until thoroughly incorporated. Beat in the sugar, orange zest and vanilla until fully combined.

Step 4Grease a 9-inch springform pan generously with butter, and line the outside of the pan with foil (to keep the hot water from seeping in as the cheesecake bakes). Ladle the mixture into the prepared pan. Place the pan in a roasting pan and place in the center of the oven. Gently pour the hot water into the roasting pan to come up the side of the springform pan by three-fourths.

Step 5Bake the cheesecake for 25 minutes, then reduce the temperature to 300 and continue baking until the cheesecake is set up (it should not jiggle when tapped), 30 to 40 minutes.

Step 6Remove the springform pan from the water bath and gently peel away the foil. Cool the cake slightly, then serve either warm or cold.

Note: Adapted from chef Moti Yosef at Mount Zion Hotel in Jerusalem.


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