My heart calls me to come together.
Hug my children and family and just let the rays of sun caress and comfort me.
On the other hand, my heart also reminds me how much joy my recipes bring to so many people.
How much light they can bring to fill houses that feel the same feeling that I feel.
So I decided that this cake deserves a stage,
A stage of huge honor and encouragement.
Because that’s what it is,
The cake that’ll make our hearts happy.
Will silent the voices that accompanies us all,
And sweeten every moment of eating it.
I remember myself as a child,
Tasting this simple and indulgent cheesecake.
Because sometimes being simple is the hardest thing.
And simplicity here is the name of the game,
This cake is charming and captivating with its simplicity.
The simplicity is expressed mainly in the preparation and the ingredients.
No whipped creams,
No separation of eggs,
There aren’t any bowls of water at the bottom of the oven.
You see how classic and simple it is?!
Just mix and combine the ingredients and put straight in the oven.
My mood has already improved miraculously,
Only talking about food heals me,
So of course actually making it is even better.
In the midst of all the madness, you always have to know how to be thankful,
For all that there is,
For everyone’s health,
For the safe roof we have on top of our heads,
And for the peace to which we miss.
May we have a calm and as quiet Shabbat as possible.
Sending hugs and an ocean of optimism to every possible corner.
Happy and peaceful days ahead 🙂
Old fashioned cheesecake
Ingredients: suitable for a 7.8” * 8.7” (20*20cm) square pan or a 7.8” (20cm) diameter round pan
For the cake:
- 500g cream cheese (I used cheese with 27% fat, the percentage of fat is up to you)
- 250g mascarpone cheese (for alternatives, have a look at “A little extra from me”)
- ½ cup sugar
- 4 eggs
- 1 teaspoon vanilla extract
- ½ cup almond flour
- ⅓ cup corn flour (for alternatives, have a look at “A little extra from me”)
- ½ teaspoon baking powder
For the cream cheese layer:
- 200g sour cream
- 50-100g sugar powder – depending on how sweet you like it to be
- Preheat the oven to 340°F (170°C) on static mode, and line a baking pan with parchment paper.
- In a bowl put the cream cheese, mascarpone cheese and sugar and mix well.
- Add the eggs to the bowl. Add one egg at a time, embed it in the batter completely and then add another egg.
- Add the almond flour and mix. Add the corn flour gradually with the help of a flour sieve, so that corn flour lumps do not form in the batter, and of course mix well.
- Finally, add the baking powder and vanilla extract, mix well.
- Transfer the batter to the baking pan and put it in the oven to bake for 35-40 minutes. Kindly note – the cake will puff up a lot and then fall, it’s perfect! This is what creates its dreamy texture.
- Let the cake cool completely.
- In a bowl put the cream cheese ingredients, sour cream and powdered sugar and mix well. When the cake has cooled completely, spread our cream cheese in the center. I like to leave the sides of the cake without the cream, but of course you can also spread it on them.
Put the cake in the fridge for 4 hours or more.
A little extra from me:
- The cake can be kept in the fridge in a sealed box for up to 4 days.
- The cake can be served at room temperature / cold from the fridge.
- For those who like lemon flavor, you can add lemon zest to the cake.
- I recommend using mascarpone cheese, but if you want, you can replace it with any other cream cheese of your choice.
- The corn flour can be substituted for tapioca flour.
- You can make the cake without the cream cheese on top.
- There’s no sweetener substitute for the sugar in the cake.