Baking for Two (featuring a Cheesecake)
The term ‘small-batch’ appeared on minimalist packaging about a couple of years ago. It came along with buzzwords like ‘artisanal, ‘handcrafted’, and ‘bespoke’. Everything was seasonal, ethical, and locally sourced. And of course, made with loads of love. Think lovely grandmas in a cosy kitchen with their arms deep in dough. Though some people hate grandmas, especially on food blogs, no idea why.
Small-batch baking might be a marketing jargon spewed out by the PR machine, but the concept is not necessarily a bad thing. There are many reasons to bake a smaller cake or just four muffins. Maybe you live alone or in a two-person household that a massive dessert would mean leftovers. Perhaps you want to eat healthier, so smaller puds are perfect for cheat days. Or you appreciate having variety and hate eating the same damn brownie for the next five days. (Well, those are literally all my reasons why I appreciate small-batch baking.)
If the recipe is a standard serving, simply make some simple calculations to suit the mini moulds and tins. Some might find the baker’s percentage helpful, but I usually depend on trial and error. Extra batter means muffins for breakfast the next morning. Or just freeze the remaining until you plan to bake again. However, not all bakes are suited to be made in small quantities. I never halve cookies, biscuits, madeleines, or doughnuts. The rest are fair game though.
Plus, small-batch baking just means you get to bake more regularly. Because those tiny things just disappear so quickly.
Orange Blossom Cheesecake with Almond-Oat Crust
This cheesecake is anointed with the floral scent of oranges and encrusted with a toasty, nutty crown. The citrus notes mingle with, not overpower, the flavours of the cream cheese like a dance. Pair it with vanilla whipped cream topped with some orange zest.
Makes an 18cm cake
Takes about 20 minutes
Notes
Make sure the cream cheese, eggs and whipped cream are at room temperature.
Orange blossom water is not the same as orange extract. The former is made from florals of a bitter orange tree and the latter from orange itself. I got mine from Mymoune.
You can replace whipped cream with sour cream or full-fat plain yoghurt.
To peel the skins of the almonds, simply steep them in a bowl of just-boiled water for 20 minutes. The skins should come off easily after. Pat them dry with a paper towel before using them.
If you don’t have honey, you can use golden syrup instead.
Ingredients
For the crust
140g jumbo rolled oats
140g whole almonds, peeled
40ml coconut oil
100g honey
1 tsp kosher salt
For the cheesecake
125g cream cheese
80g caster sugar
1 1/2 whole eggs
1 tsp vanilla paste or extract
1/4 tsp ground cardamom
1 tbsp orange blossom water
1 tsp kosher salt
1 orange, zest only
125g creme liquide (35%)
1 tbsp plain flour (T55 / Type 550)
Directions
Preheat the oven to 175°C. Grease the cake pan with coconut oil, and line the bottom and sides with baking paper.
To make the crust, blitz the oats and almonds in a food processor to a fine crumb. Add the coconut oil, honey and salt and blitz again until they clump together.
Transfer the mixture into the prepared pan. Press the crumble onto the bottom and sides.
Bake for about 10 to 12 minutes until golden brown. Then, let it cool completely on a wire rack.
Turn down the oven temperature to 165°C.
For the cheesecake filling, beat the cream cheese and sugar with the stand mixer with a paddle attachment until smooth.
Add the egg in two portions, making sure each is fully incorporated before adding the next.
Add vanilla paste, orange blossom water, ground cardamom, orange zest and salt, and beat until well combined. Last but not least, add the whipped cream, followed by plain flour and mix until you get a silky-smooth batter.
Pour the batter into the cooled crust.
Bake for about 90 minutes. The cheesecake should still be wobbly in the centre. Allow the cake to cool completely on a wire rack.
Cover the cake with cling film and refrigerate for at least 2 hours or overnight.
Enjoy your small-batch cake!
