My Famous (amongst friends) Cheesecake Recipe
And other ways to celebrate Valentines/ Galentines/ Self-Love that doesn't involve face masks.
Hello friends! Happy Valentines Day. Whether or not Cupid has pierced your heart this year, this letter is for you!
I am sharing my (kind of famous?) amongst friends at least, cheesecake recipe! It’s the first time I ever share this beloved recipe and I hope that you enjoy making it as much as your friends and loved ones will enjoy eating it.
A special heart-shaped thank you to our 5 new subscribers! Bienvenidos! Now without further ado…
As the sun bid farewell and darkness painted the sky, excitement bubbled inside me. It was that magical time when my papa finally returned from work. With hair still damp and pajamas snug, I waited eagerly by the window, peering out into the night. And there he was, his silhouette dancing against the dim light, making its way through the house.
But this wasn't just any ordinary evening. No, instead of his usual routine, my papa dashed into the kitchen, a twinkle of mischief in his eye. From my secret vantage point, I stretched onto my toes so I could watch in wonder as heart-shaped shadows danced on the walls, heralding his arrival.
Then came his signature whistle, a vibration that echoed through the halls, filling every corner of our home with the familiar “I have arrived” sound. With bated breath, my little sister, mama, and I rushed to greet him, only to be greeted ourselves with a dance of balloons and chocolates, each one adorned with the word "AMOR" in vibrant hues of red, pink, and purple.
That Valentine's Day holds a special place in my heart, not because of the sweets or the surprises, but because of the sheer love and effort my papa poured into making it memorable. It was a gesture that spoke volumes, a reminder of the boundless love that surrounds us each day.
As I grew older, Valentine's Day took on a different hue. The commercialism, societal expectations, and honestly a few bad past relationships dulled its sparkle, leaving me yearning for something more meaningful. The stuffy dinner and chocolates can’t make up for a lack of connection. Amidst the noise of capitalism and patriarchy, I found solace in the simplicity of self.
Capitalism tells us that self-love is buying yourself the items someone else otherwise would purchase for you. And while face masks and bubble baths certainly have their charm, true self-love transcends material indulgences. It's about embracing every facet of ourselves, even the messy, imperfect parts. Sometimes, the greatest act of self-love is simply being present, accepting ourselves exactly as we are in this moment.
What I am asking is that you do nothing today. Yup, nothing. Allow yourself stillness, and space to feel, hear, and experience all that your heart, mind and body need to tell you. And once the sound of your own voice bubbles to the surface, let it spill like champagne all over the floor of your being. No judgment, just wonder and curiosity.
You don’t need anything to celebrate love today other than to accept yourself where you are.
So, this Valentine's Day, let's challenge ourselves to redefine love. Let's seek out moments of surprise, joy, and energy in the everyday. For within each of us lies the greatest love story of all—you are loved, simply for being you. So embrace it, cherish it, and above all, remember: you are love.
A Cheesecake Recipe for Any Occassion
Creating this Cheesecake recipe was my gateway drug into the world of cooking and baking. It was one of the first recipes that I developed for myself, a challenge, and right-of-passage if you will into the world of food. It quickly became a well-known treat by my friends and I was asked to make it often for birthday parties. What I love about this recipe is that it honestly isn’t as difficult as you may think, it only takes some patience and leaving your loved ones impressed is always an end result.
The key to making this a successful cheesecake is the water bath. DO NOT skip the water bath.
In short, you will wrap the cheesecake very well in aluminum foil and then bake it inside a water bath — which simply means setting the wrapped cheesecake in a roasting pan or other large dish and adding a few inches of steaming water into the outer pan. It’s easy, and will give you that perfectly velvety and creamy texture we all look for in a cheesecake.
Servings 16
Ingredients:
For the Crust:
3/4 cups (230g) graham cracker crumbs (I like using these ones)
2 tablespoons organic granulated sugar
Pinch salt
4 tablespoons plus 1 teaspoon (60g) unsalted butter, melted
For the Filling:
2 pounds (900g) organic cream cheese, at room temperature and cubed
1 1/3 cups (270g) organic granulated sugar
Pinch salt
2 teaspoons vanilla extract
4 large eggs, at room temperature
2/3 cup (160ml) sour cream, at room temperature
2/3 cup (160ml) heavy cream
For the Topping:
2 cups (475ml) sour cream
1/3 cup (35g) powdered sugar
1 teaspoon vanilla extract
Additional Toppings:
Chopped strawberries
Freeze-dried raspberries
Edible Flowers
Method
Prepare the Crust:
Preheat the oven to 350°F.
Arrange a rack in the lower third of the oven.
Process the crust ingredients:
Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and salt. Stir in the melted butter.
Use a 9x2 3/4-inch round springform pan. Gently press down on the crumbs using your fingers, until the crumbs are a nice even layer at the bottom of the pan.
Place the pan on a baking sheet and bake for 10 minutes. Remove from the oven and let cool.
Once the pan is cooled, place a large 18-inch by 18-inch square of heavy duty aluminum foil on a flat surface.
Place the springform pan in the middle of the foil. Gently fold up the sides of the foil around the pan. Make sure to do this gently, so you don't create any holes in the foil.
If there are any holes, water will get into the pan and ruin the crust.
Press the foil around the edges of the pan. Place a second large square of foil underneath the pan, and repeat, gently folding up the sides of the foil around the pan and pressing the foil against the pan.
To be safe, repeat with a third layer of heavy duty foil. Gently crimp the top of the foil sheets around the top edge of the pan.
Preheat oven to 500°F.
Make the filling:
In a standing mixer with a paddle attachment, mix the cream cheese on medium speed until smooth and creamy. Add the sugar and beat until incorporated.
Add the salt and vanilla, mixing just until incorporated. Add the eggs, one at a time, mixing on low speed for 30 seconds after each addition. Remember to scrape down the sides of the bowl, and scrape up any thicker bits of cream cheese that have stuck to the bottom of the mixer that paddle attachment has missed.
Add the sour cream and mix on medium speed until incorporated. Add the heavy cream and mix on low speed until incorporated.
Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.
Pour the cream cheese filling into the springform pan, over the graham cracker bottom layer. Smooth the top with a rubber spatula.
Place the roasting pan with the springform pan in it into the oven on the lower rack.
Carefully pour the hot water into the roasting pan to create a water bath for the cheesecake, pouring until the water reaches halfway up the side of the springform pan, about 1 1/4 inches.
Bake at 500°F for 10 minutes. Then lower the temperature to 200°F and continue baking for one and a half (1 1/2) hours.
Turn off the oven and crack open the oven door 1 inch. (I like to use a wood spoon to keep the door from closing). Let the cheesecake cool in the oven for another hour. This gentle cooling will help prevent the cheesecake surface from cracking. (But, just as we are accepting all of our imperfections, if it cracks it is not the end of the world, okay?).
After one hour has passed, and the cheesecake has cooed, cover the top of it with foil, careful to not actually touch the cheesecake. Chill in the fridge for a minimum of 4 hours, or overnight.
Prepare the Topping:
Place sour cream in a medium sized bowl. Add the powdered sugar and vanilla, and stir until smooth. Chill until you are ready to serve the cheesecake.
When you are ready to serve your cheesecake, smooth the topping over the top using a rubber spatula and garnish with fresh sliced strawberries, any other berry, edible flowers or whatever your heart desires!
Provecho ❤️
