Glad to see you here again, refreshed, healthy and happy. I wish it so! I had a few days off, free of daily activity, but not free off work. I felt the need to do some housework, some general housework! I ended throwing a bunch of boxes that we kept when we moved from one location to another. Maybe it’s a sign that I do not want to walk from place to place even if I cannot say I dislike it. Maybe it’s the sign of a bud of desire that says: “I want a permanent home, a warm, white house with large garden, some chickens and a goat.” Given those two pretty creatures from the end of my desire, I’m left with two possibilities: stay in this city and just dream of chickens and goats, or searching on for that perfect location where that yard full of animals can become true.
So, I dream about a house and I dream about another piece of this perfect Vanilla Cheesecake, that, right now, when I write these things, is just a beautiful memory. Delicious, rich and so recent in my taste buds that just thinking about this makes me want to rush the “next time” when I will prepare it again. It’s so good, so simple and so quick to prepare. It’s something that fascinates me about this dessert. Maybe it’s the way it betrays a fresh country egg, or perhaps the way that cream cheese and vanilla bean combines is a deeply sensitive and sensitizing taste experience or because there is it a real calling for juicy summer fruits. I do not know and do not need. It’s simply good and it’s enough!
(7 inch springform pan)
1 cup graham cracker crumbs ¼ cup butter 1 Tbsp vanilla brown sugar 18 ounces cream cheese 100 ml heavy cream ½ cup brown sugar 2 Tbsp flour 4 eggs 1 vanilla bean
I crushed graham crackers in my blender (yeah, I have a freaky blender that is doing great with dry stuff but it’s impossible with liquid ingredients), I melted the butter and I purred it over the biscuit crumbs. I added vanilla sugar (I keep some vanilla beans in my sugar jar), mixed the composition, pressed the mixture into the bottom of the pan and left it in the fridge while I prepared the cheesecake filling.
(For the filling, it’s important to use ingredients at room temperature.) I mixed the cream cheese and sugar for 2 minutes. Then, added, one by one, the eggs. Finally, I added the heavy cream, flour and the seeds of one vanilla bean and I mixed at low speed just enough to incorporate the last ingredients.
I covered the springform, on the outside, with aluminum foil (not to enter any water) and purred in the cheesecake mixture. I placed the springform pan in another larger pan, put it in the preheated oven and poured hot water into the larger pan.
I baked the cheesecake this way, on Bain Marie, every time, and never happened to crack on top. I left the cheesecake in the oven at 170 degrees C, for one hour. I covered it with a piece of baking sheet, not to brown on top. After cooling, I left it all night in the fridge, to complete it’s perfect creamy texture. I served it with some heavy cream sauce with honey and some fresh strawberries. This is definitely one of my favorite dessert!