Big On Comfort, Light On Fuss : This Classic Comes Together Gently In Just One Pan

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There's something timeless about cheesecake-its rich, creamy filling and contrasting buttery crust have charmed dessert lovers across generations. But what if you don't have an oven or just don't feel like switching it on? This stove-top cheesecake recipe is a game-changer. Using a non-stick frying pan and a low flame, you can whip up a lusciously smooth cheesecake that rivals its baked counterpart, all without preheating a thing.

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This particular recipe is scaled to fit a 7-inch pan, making it perfect for smaller gatherings or an indulgent weekend treat. With simple ingredients and straightforward steps, it's beginner-friendly while still giving room for creativity.

Stove-Top Cheesecake (7-inch pan)

Ingredients

For the crust

• 100g (1 cup) flour
• 20g (5 tsp.) granulated sugar
• 60g (4 tbsp.) butter, softened
• 1 egg yolk
• For the filling
• 100g (3.5 oz) cream cheese, softened
• 100g (3.5 oz) heavy cream
• 1 egg
• 1 egg white
• 15g (2½ tbsp.) flour
• 30g (2½ tbsp.) granulated sugar
• 15ml (1 tbsp.) lemon juice

Method

Prepare the crust

• Mix together the flour, sugar, softened butter, and egg yolk. Work them until a soft dough forms.
• Press the dough evenly into a Teflon-coated frying pan, shaping it like a tart shell with high sides and a flat base.
• Dock the base with a fork to help steam escape while cooking.
• Chill the shaped crust in the refrigerator while you prepare the filling.

Make the filling

• Cream together the cream cheese, flour, and sugar until smooth and no dry flour remains.
• Add in the heavy cream and beat until well combined.
• Mix in the lemon juice and egg white until the mixture is smooth.
• Finally, crack in the whole egg and whisk until fully incorporated.

Pour the filling into the prepared crust. Gently tap (or "rap") the pan on the counter to release any large air bubbles.

Cover the frying pan with a lid and cook on the lowest stove setting for 30-45 minutes. Cooking times will vary depending on the pan and stove.

The cheesecake is done when the edges are set and the centre still has a slight jiggle.

Remove from heat, uncover, and allow to cool completely. Chill in the refrigerator for at least 3 hours before serving.

Tips & Variations

• Use a non-stick (Teflon-coated) frying pan to avoid sticking and ensure easy removal.
• Avoid very thin pans, as they can burn the bottom before the filling is cooked through.
• You can experiment with flavours-try folding in matcha powder, fruit puree, crushed Oreos, or a swirl of Nutella for a twist.
• If preferred, you can use a cracker or digestive biscuit crust instead of the flour-based dough.

Photo Credit:

Unsplash

This stove-top cheesecake is proof that delicious desserts don't always need elaborate tools or techniques. It's a humble but delightful treat, great for when you want to bake without the baking. With a tender crust and a silky-smooth filling, this cheesecake can be enjoyed plain or dressed up with your favourite toppings. Once you've mastered the base recipe, the variations are endless-just let your imagination (and your pantry) guide you.

Source - https://www.bizarreisland.com/2015/05/stoveCheesecake.html