homemade cheesecake

Carmen, author of Yerbabuena en la cocina , shows us today a recipe that she has been making 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 creamiest and most delicious point.

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

This is a cake that doesn't need much of an introduction: its mere presence already invites us to want to try it. Its charm lies in its flavour and creaminess, as well as in its simplicity when preparing it and in the delicacy of its flavour. Without a doubt, it is my favourite cheesecake.

Being a fan of the design of Emile Henry moulds , for baking them I used the wavy ceramic mould , which is special for this type of traditional preparations and has a large capacity, making them ideal both for baking and for presenting them on the table.

Tips:

- This is a large cake, ideal for 10 or 12 servings. If it is too much, you can reduce the quantity by half, but keep in mind the mould you use later, because it is a tall cake and we must try to make it at least 5cm high to be able to enjoy its creaminess.

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

- You can add the essence you like the most to give it a special touch. I have used this delicious Bourbon vanilla extract , which fits it like a glove.

INGREDIENTS

• 1Kg cream cheese or spreadable cheese
• 400gr liquid cream
• 6 eggs
• 400gr sugar
• 2 tablespoons of flour
• 1 teaspoon vanilla extract
• Butter to grease the mold
• Icing sugar for sprinkling
• Raspberries for decoration

ELABORATION

Preheat the oven to 180º. Meanwhile, grease the mold you are going to use with butter, or alternatively, with release spray .

In a deep salad bowl or 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 obtaining a homogeneous cream without lumps.

Le Creuset Salad Bowl and Set of Four Kitchen Craft Measuring Cups

Pour the contents of the bowl into the prepared mould and bake, depending on the oven, for around 60 minutes at 180º. If you notice that it is browning too much, cover it with aluminium foil.

We check the doneness when the cake is golden brown around the edges and the centre is not completely set - don't worry, as it cools it will gain a greater consistency and retain an irresistible creaminess.

Turn off the oven and leave to cool in the oven, with the door ajar. Once cool, store in the same mould if you wish, covered with cling film. It is best to eat it from one day to the next. When serving, sprinkle with icing sugar and decorate with some red fruit.

Emile Henry tall ceramic mould