homemade cheesecake

Carmen, author of Yerbabuena in the kitchen , today shows us 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 more creamy and 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 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 or disappointed me and every time 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 as much in its flavor and creaminess as in its simplicity when preparing it and in the delicacy of its flavor, without a doubt it is my favorite cheesecake.

Being in love with the design of Emile Henry molds , for baking I have used the wavy ceramic mold , special for this type of traditional and large-capacity preparations, which makes them ideal both for cooking and for presentation in the kitchen. table.

Tips:

- It is a large cake, ideal for 10 or 12 servings. If we find it excessive, we can reduce the amount by half, but taking into account the mold that you use later because it is a tall cake and that 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
• 400g liquid cream
• 6 eggs
• 400g 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, grease the mold that we are going to use with butter, or, failing that, with release spray .

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

Le Creuset salad bowl and set of four Kitchen Craft measurers

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

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

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

Emile Henry tall ceramic mold