First of all, let me just say that i do not know what has gotten inside of me. I bake! I baked last Saturday, i am baking today again! And i like it. The baking is good.
Second of all, the best cheesecake baker is my MOM! No doubt about about it. Everytime i go to my partents‘ for holidays my mom asks what i want to eat. My respond is always the same – whatever you like mother but there has to be a cheesecake.
Third of all, i like cooking, i like kitchen. It is all because my elder sister. Elder = wiser. My parents worked shifts so quite often me and my sister were alone. My mom asked my sister – Kate, prepare the dinner, will you?. And when she was gone for work, my wiser, i mean sly or clever, sister was passing me the message – Maciek, mom said you had to prepare the dinner. And me, 3 years her junior, was very submissive. What can you say? Whatever mom said was sacred.
Now i decide to bake! I am the last in the family who does that (well, except my dad. But dad is dad). My sister turned out to be good at cakes and pies. I do not wanna be any worse.
Last Saturday a brownie, today a huge challenge – cheese-MFing-cake!
I put some figs to have it different than mom’s.
The simplest recipe is this – GO TO THE BAKERY SHOP AND BUY A CHEESECAKE. I was born on Sunday, so my laziness is excused.
But i always choose the hard way.
1 kg/2 pounds semi-thick cream cheese
5 eggs (separate yolks from egg whites)
1/2 cube of soft butter (125 g)
2/3 cup of sugar (i use brown sugar)
1 tbsp of vanilla extract
4 tbsps corn starch
tea biscuits or graham crackers (depends on how big your baking cake pan is)
1 handful of chopped figs
100g of dark chocolate
3 tbsps of milk
Preheat the oven to 180C/360F
Cream sugar and vanilla sugar with yolks
Add butter and mix
Add cream cheese and corn starch in small batches mixing all the time
Beat the egg whites (hard peak) and add them with figs to the mixture in batches stirring it with the wooden or silicone spatula.
Grease the baking pan with butter
Line the pan with parchment paper
Slap the biscuits on the bottom of the baking cake pan
Pour the batter over the biscuits
Bake for 45 minutes
Switch off the oven and leave the cake for additional 10 minutes
Boil the water in a pot
Place glass bowl on the pot
Put the chopped chocolate in and stir until it is melted
Add milk and cream it
Glaze the cooled cake
When the glaze is cooled to room temperature, refrigerate for 15 minutes.