Homemade Cheesecake

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

I don't know if the same thing happens to you, because even though I like to innovate and look for new dishes to surprise with, in the end I have a few heirloom favorite recipes from my mother that I keep like treasure. They have never let me down or disappointed me, and every time I have made them they have been a huge success; such is the case with this cheesecake.

This is a cake that needs little introduction: its mere presence already makes us want to try it. Its charm lies both in its flavor and creaminess, as well as in how simple it is to make and in the delicacy of its taste. Without a doubt, it is my favorite cheesecake.

Being a lover of the design of Emile Henry molds, for baking it I used the ribbed ceramic mold, special for this type of traditional, high-capacity preparations, making them ideal both for baking and for serving at the table.

Tips:

- This is a large cake, ideal for 10 or 12 servings. If that seems too much, we can halve the amount, but bearing in mind the mold you then use, because it is a tall cake and we should try to make it at least about 5cm high to enjoy its creaminess.

- On this occasion I used this 28 cm ceramic mold, because I preferred to serve it directly in it at the table, but if you prefer another presentation, you can use a springform pan that you will need to grease beforehand.

- You can add the essence you like best to give it a special touch; I used this delicious Bourbon vanilla extract, which suits it perfectly.

INGREDIENTS

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

METHOD

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

In a deep salad bowl or mixing bowl, add all the ingredients, that is, the cream cheese, liquid cream, eggs, sugar and tablespoons of flour and the vanilla essence, and beat 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 mold and bake, depending on the oven, for around 60 minutes at 180º. If it starts to brown too much, cover with aluminum foil.

Check for doneness when the cake is golden around the edges and the center is not fully set - don't worry, as it cools it will firm up more and keep its irresistible creaminess.

Turn off the oven and let it cool inside, with the door slightly open. Once it has cooled, keep it in the fridge in the same mold if you like, covered with cling film. It is best served the next day. When bringing it to the table, dust with icing sugar and decorate with some red berries.

Emile Henry tall ceramic mold