Homemade Cheesecake

Carmen, author of Mint in the kitchen, today they show us a recipe they've made at home all their life: a very easy-to-make cheesecake, but with excellent results — with this recipe you'll get a classic cheesecake at its creamiest and most delicious.

I don’t know if it’s the same for you, but even though I like to innovate and look for new dishes to surprise people with, I ultimately have a few go-to recipes inherited from my mother, which I keep as if they were a treasure. They’ve never failed or disappointed me, and every time I’ve made them they’ve been a resounding success—such is the case with this cheesecake.

This is a cake that needs little introduction: its mere presence already invites you to want to try it. Its charm lies in its flavor and creaminess, in how simple it is to make, and in the delicacy of its taste—without a doubt, it’s my favorite cheesecake.

Being, as I am, a lover of the design of the Emile Henry molds, for baking it I used the wavy ceramic mold, especially for this kind of traditional, large-capacity preparations, which makes them ideal both for cooking and for serving at the table.

Tips:

- It's a large cake, ideal for 10 or 12 servings. If it seems too much, we can halve the quantity, but keep the pan you’ll use in mind because it’s a tall cake, and we should aim for it to be at least about 5cm in height to enjoy its creaminess.

- This time I have used this 28 cm ceramic mold, because I preferred to present it in it directly on the table, but if you prefer another presentation, you can use a springform pan which you will need to grease beforehand.

- You can add whichever extract you like best to give it a special touch, I've used this delicious Bourbon vanilla extract, which fits like a glove.

INGREDIENTS

• 1Kg cheese creamy or spreadable
• 400gr heavy cream
• 6 eggs
• 400gr sugar
• 2 tablespoons of flour
• 1 teaspoon of vanilla extract
• Butter for greasing the pan
• Powdered sugar for dusting
• Raspberries for decoration

PREPARATION

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

In a deep salad bowl or in a mixing bowl, we add all the ingredients, that is, the cream cheese, the heavy cream, the eggs, the sugar, and the tablespoons of flour and the vanilla essence, and whisk well until you get a smooth, lump-free cream.

Le Creuset Salad Bowl and Set of four Kitchen Craft measuring tools

Pour the contents of the bowl into the prepared pan and bake, depending on your oven, for about 60 minutes at 180º. If it starts to brown too much, cover with aluminum foil.

We check doneness when the edges of the cake are golden and the center is not fully set—don’t worry, it will firm up as it cools and keep an irresistible creaminess.

Turn off the oven and let it cool inside, with the door ajar. Once it's just warm, refrigerate it in the same pan if you like, covered with plastic wrap. It's best enjoyed the next day. When it's time to bring it to the table, dust with powdered sugar and decorate with some red berries.

Emile Henry tall ceramic mold