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

Chocolate glaze

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

Chocolate glaze

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.