Gingerbread Basque Cheesecake with Royal Icing Snowflakes | Food Wishes

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Hello, this is Chef John from foodwishes.com with gingerbread bass cheesecake.

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That's right, we're giving a seasonal twist to what I think is the best method for making cheesecake. Since it is very fast and easy, and the results are very light and creamy, but because the method is fast and hot, we can sometimes get cracks, which is why I'm including a bonus royal icing demo we'll use to make some snowflakes to cover any imperfections.

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And to get started, we will very lightly butter a cake pan or just a touch to help our parchment paper adhere. And then we'll also generously butter a round of parchment paper. And once thoroughly greased, we will place that in. And then press and position it as evenly as possible.

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And by the way, wherever that parchment pleats around the sides, we want to make sure those seams are pressed nice and flat so there's no big gaps for our batter to get into. And that's it. Once our pan is prepped,

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we can go ahead and separate one egg since we need one yolk for the batter that will eventually get added to four whole eggs. And what we'll do is pop that yolk in the fridge until we need it. And then with the white, I'm going to show you how to make some royal icing snowflakes, which involves adding a pinch of cream of tartar, which is totally optional, but I have it, so I added it. And then we'll add some powdered sugar.

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And we'll start whisking. And we will continue whisking,

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adding more powdered sugar as we go until we've produced an icing that is very thick to the point where it's actually hard to whisk, which for me was looking a little something like this.

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