Carmen, author of Yerbabuena in the kitchen , shows us today a recipe that she has made all her life at home: a cheesecake that is very easy to prepare , but with excellent results -with this recipe you will get a classic cheesecake at its point creamier and more delicious.

I don't know if the same thing happens to you, and it is that despite the fact that I like to innovate and look for new dishes with which to surprise, in the end I have some fetish recipes inherited from my mother, which I keep as if they were a treasure, They have never failed me or disappointed me and whenever I have prepared them they have been a resounding success, such is the case with this cheesecake.

It is a cake that does not need much presentation: its mere presence already invites us to want to try it. Its grace lies both in its flavor and creaminess as well as in its simplicity when preparing it and in the delicacy of its flavor, without a doubt it is my favorite cheesecake.

Being that I am in love with the design of Emile Henry's molds , for baking I have used the corrugated ceramic mold , special for this type of traditional and large-capacity elaboration, which makes them ideal both for baking and for presentation in the table.

Tips:

- It is a large cake, ideal for 10 or 12 servings. If it is excessive, we can reduce the amount by half, but taking into account the mold that you later use because it is a tall cake and we must try to make it at least 5cm high to enjoy its creaminess.

- On this occasion I have used this 28 cm ceramic mold , because I preferred to present it directly on the table, but if you prefer another presentation, you can use a removable mold that you will have to grease beforehand.

- You can add the essence that you like the most to give a special touch, I have used this delicious Bourbon vanilla extract , which is not even painted.

INGREDIENTS

• 1Kg cream cheese or spread
• 400gr liquid cream
• 6 eggs
• 400gr sugar
• 2 tablespoons of flour
• 1 teaspoon vanilla extract
• butter to spread the mold
• icing sugar for dusting
• raspberries to decorate

ELABORATION

Preheat the oven to 180º. Meanwhile, we grease with butter the mold that we are going to use, or failing that with release spray .

In a deep salad bowl or in a bowl, add all the ingredients, that is, the cream cheese, the liquid cream, the eggs, the sugar and the tablespoons of flour and the vanilla essence , and beat well until you get a homogeneous cream and without lumps.

Le Creuset salad bowl and set of four Kitchen Craft measuring cups

Pour the contents of the bowl over the prepared mold and bake, depending on the oven, about 60 minutes at 180º. If we notice that it browns excessively, we cover with aluminum foil.

We check the cooking point when the cake is golden around the area and the central part is not completely curdled -don't worry, when it cools it will take on a greater consistency and retain an irresistible creaminess.

Turn off the oven and let cool in it, with the door ajar. When it has tempered, we keep it in the fridge in the same mold if you want, covered with film. It is better to take it overnight. At the time of taking it to the table, sprinkle with icing sugar and decorate with some red fruit.

Tall ceramic mold Emile Henry