Homemade Desserts: Duck Egg Cheesecake v2.0

Oh, yes!

I previously posted about making duck egg cheesecake, but it felt like it was time to make the next iteration. Fortuitously, I had all the necessary ingredients on hand…like it was meant to be.This is a great way to use 5 duck eggs, which are phenomenal for baking. At the height of laying season (we have Muscovies, which are seasonal clutch layers), we often find ourselves with a surplus of eggs and look for creative ways to use them. And who doesn’t like cheesecake? This can easily be made low-carb by substituting a low-carb sweetener for the sugar (I just cut back the sugar because most recipes are far too sweet for my taste).

Thank you, ladies!

Back to the Duck Egg Cheesecake Recipe: the cream cheese needs to be at room temperature when creamed with the sugar, so I took it out of the fridge while I worked on the Almond Meal Crust. This time, I used separate recipes for the filling and the crust because I didn’t care for the flavor and texture of the graham cracker crust I made last time, and because I wanted a lower carb option. I ground whole raw almonds, skin on, with a mini food processor attachment for my blender.I wasn’t sure how many almonds would be needed to produce 1.5 cups of almond meal; I ended up with a total of nearly 2 cups of meal from 1.5 cups of whole almonds. I mixed the almond meal with melted butter and added about 3/4 tablespoon of sugar (I considered adding maple syrup, instead, but wasn’t sure how it would affect the end result – I also keep stevia on hand, but need to do more research to figure out what the appropriate amount of stevia would be for the recipe). Once mixed, I pressed it into the oiled springform pan and tried to smooth it down fairly evenly. It baked for 15 minutes and then I let it cool while I prepared the cheesecake (filling).

Baked and ready for the cheesecake!

Making the cheesecake starts with creaming the cream cheese and sugar together, then adding an egg at a time until they’re all mixed in. Vanilla is added, then the flour is slowly mixed in. I poured the cheesecake into the springform pan and shook it gently to settle it. It already smelled and looked good! The recipe recommends using a bain-marie to help prevent the top of the cheesecake from cracking, so I wrapped the springform pan in several layers of foil to prevent water from infiltrating and set it in a broiler pan filled with water. The cake baked for about 1.5 hours, then it sat in the oven, which was turned off with the door slightly ajar, for another 2 hours. After that, it went into the fridge for 24 hours.

Improvised bain-marie

I couldn’t wait the full 24 hours – I had to try that cheesecake! Using a slightly smaller springform pan than the recipe calls for (I used an 8.5″ one this time) produced a slightly taller result, which I prefer. The almond crust adds nice texture and is a perfect complement to the smoothness of the cheesecake. It’s rich, creamy, dense, and incredibly delicious. This is a definite must try!

Cheesecake for lunch? Yes, please!

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