Mount Zion's hot cheesecake

Time 1 hour 30 minutes
Yields Serves 12 to 16
Mount Zion’s hot cheesecake
(Bob Chamberlin / Los Angeles Times)

Heat the oven to 400 degrees, and bring a pot of water to a simmer (water will be used to create a hot water bath).


In the bowl of a stand mixer using the paddle attachment, or in a large bowl using a hand mixer, beat together the cream cheese, creme fraiche and heavy cream. With the mixer running, slowly add the corn flour until thoroughly combined and there are no lumps.


Add the eggs, one at a time, mixing until thoroughly incorporated. Beat in the sugar, orange zest and vanilla until fully combined.


Grease a 9-inch springform pan generously with butter, and line the outside of the pan with foil (to keep the hot water from seeping in as the cheesecake bakes). Ladle the mixture into the prepared pan. Place the pan in a roasting pan and place in the center of the oven. Gently pour the hot water into the roasting pan to come up the side of the springform pan by three-fourths.


Bake the cheesecake for 25 minutes, then reduce the temperature to 300 and continue baking until the cheesecake is set up (it should not jiggle when tapped), 30 to 40 minutes.


Remove the springform pan from the water bath and gently peel away the foil. Cool the cake slightly, then serve either warm or cold.

Adapted from chef Moti Yosef at Mount Zion Hotel in Jerusalem.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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