5 Minute Velvet Cake

Equipment

8-inch springform pan, or a pie dish would do in a pinch.

 Encaustic papers

Recipe Items

Cake mix for cheesecake

Three 1.5-pound blocks of cream cheese, melted at room temperature.

Thawed three big eggs

1 cup of sugar, and an additional 1/4 cup for a sweeter cheesecake.

at room temperature, two cups of heavy cream

*Use 1 teaspoon of vanilla or flavored essence if desired. ½ teaspoon of salt. ⅓ cup of sifted all-purpose flour or cake flour. Although it is not required, I use almond.

For use in frying pans

Set aside 2 ounces of unsalted butter to soften when left out at room temperature.

Instructions

Warm the oven up to 400 degrees Fahrenheit.

Put the sugar and fully melted cream cheese blocks into the bowl of a stand mixer with the paddle attachment. Beat on medium-low speed for about 30 seconds, or until combined.

Just stop whipping the cream cheese right away and let it soften at room temperature if you can’t get it to whip nicely.

Beat in the eggs one at a time with the cream cheese mixture until well combined, which should take around one minute. With each additional egg, the mixture will thicken and smooth out.

Then, after about 30 seconds of beating, add the heavy cream, salt, and vanilla extract and beat until the mixture is smooth. While you’re mixing, use the spatula to scrape down the edges of the bowl.

Slowly add the flour mixture to the cream cheese mixture and stir until combined, about 30 seconds. Make sure there are no lumps in the batter; it should be silky smooth.

Melt the butter and use it to coat the baking pan’s bottom and sides.

For the pan liner, measure and cut two large pieces of parchment paper. To fit my 8-inch baking pan, I cut parchment paper into 15-inch squares. For easier placement and retention, gently oil the spaces between the parchments.

After pouring batter into the pan, smooth the top with a spatula or the back of a spoon if needed.

In a preheated oven, bake the cheesecake for forty minutes. It should be dark brown or caramelized on top of the cheesecake. *It wasn’t dark enough when I started, but I cranked up the oven temperature to 425 F for another 5 minutes, and it turned out just right.

After the cheesecake has cooled completely, cut it into serving pieces. Once taken out of the oven, the cheesecake’s top will drop an additional inch or two. Either serve it chilled or at room temperature