Strawberry Cheesecake
Thomas J. Story
Prep Time 20 mins Cook Time 1 hr Total Time 1 hr 20 mins
AuthorKai LoebachDifficultyIntermediate

Kai Loebach has adapted this crowd-pleaser to make it gluten-free by using tapioca flour. “I didn’t say it’s fat-free,” he says. Because that would be no fun.

How to Make It

1

Place rack in the middle of the oven and preheat to 400 degrees.

2

Butter a 10-inch round cake pan.

3

Crinkle two 12-by-16-inch parchment paper sheets into balls, flatten them and butter them on both sides.

4

Place them on top of each other and be sure they reach about 2” above the pan, as the cake will rise in the oven.

5

Beat cream cheese and sugar for 3–5 minutes in a mixer on medium speed, scraping down the sides occasionally.

6

Once there are no lumps, add one egg at a time until fully incorporated.

7

Add cream, salt, vanilla, and lemon zest, and beat until the batter is very smooth.

8

Sift the flour over the batter and mix until there are no lumps.

9

Pour batter into the parchment-lined pan and place on a doubled sheet pan (this helps keep the bottom from browning too much).

10

Bake 1 hour until the cake is rather dark on top but still jiggly.

11

Chill in the refrigerator until fully set, about 5 hours.

12

Carefully flip over the cake onto a plate and remove the paper. (This cake is intentionally rustic and will not have a perfect edge.)

13

Keep refrigerated until 1 hour prior to consumption, then let it come to room temperature for the flavors to bloom.

14

Serve with fresh berries or a topping of your choice.

Ingredients

 2 lbs cream cheese (room temperature)
 1 ½ cups sugar
 6 eggs (room temperature)
 2 cups heavy cream
 ½ tsp kosher salt
 ½ tsp vanilla paste
 finely grated zest of 1 lemon
 ½ cup flour (or tapioca flour)

Directions

1

Place rack in the middle of the oven and preheat to 400 degrees.

2

Butter a 10-inch round cake pan.

3

Crinkle two 12-by-16-inch parchment paper sheets into balls, flatten them and butter them on both sides.

4

Place them on top of each other and be sure they reach about 2” above the pan, as the cake will rise in the oven.

5

Beat cream cheese and sugar for 3–5 minutes in a mixer on medium speed, scraping down the sides occasionally.

6

Once there are no lumps, add one egg at a time until fully incorporated.

7

Add cream, salt, vanilla, and lemon zest, and beat until the batter is very smooth.

8

Sift the flour over the batter and mix until there are no lumps.

9

Pour batter into the parchment-lined pan and place on a doubled sheet pan (this helps keep the bottom from browning too much).

10

Bake 1 hour until the cake is rather dark on top but still jiggly.

11

Chill in the refrigerator until fully set, about 5 hours.

12

Carefully flip over the cake onto a plate and remove the paper. (This cake is intentionally rustic and will not have a perfect edge.)

13

Keep refrigerated until 1 hour prior to consumption, then let it come to room temperature for the flavors to bloom.

14

Serve with fresh berries or a topping of your choice.

Burnt Basque Cheesecake