Equipment
Ingredients
Candied Fruit Mixture
- 225 g candied fruit, cut into 6mm pieces
- 30 ml bourbon
Cheesecake Batter
- 910 g cream cheese, room temperature
- 120 ml heavy cream
- 4 egg
- 400 g sugar
- 5 ml vanilla extract
Pan Preparation
- butter, softened
- 80 g graham cracker crumbs
Nutrition (per serving)
Method
Preheat the oven to 150°C (300°F).
Chop the candied fruit into 6mm (1/4 inch) pieces.
Mix the chopped fruit and bourbon in a small bowl and set aside.
Blend the cream cheese, heavy cream, eggs, sugar, and vanilla in a food processor until smooth.
Add the fruit and its soaking liquid to the batter and pulse briefly to combine without grinding the fruit.
Grease the bottom and sides of the 8-inch cake pan thoroughly with butter.
Coat the inside of the pan with graham cracker crumbs, tapping out any excess.
Pour the batter into the prepared cake pan.
Place the cake pan inside a larger roasting pan.
Pour boiling water into the roasting pan until it reaches a depth of 2.5cm (1 inch).
Bake in the preheated oven for 2 hours.
Turn off the heat and let the cake rest in the oven for 1 hour.
Remove the pan from the water bath and cool on a wire rack for 2 hours.
Invert the pan onto a cake plate to unmold the cheesecake.
Chef's Notes
- Ensure the cream cheese is fully at room temperature to prevent lumps in the batter.
- Do not use a springform pan as the water bath may leak into the crust.
Storage
Refrigerator: 5 days — Store in an airtight container.
Freezer: 2 months — Wrap tightly in plastic wrap and foil.
Reheating: Serve chilled or at room temperature.
