The activity I like to do in my free time is practicing martial arts, and I relate it to this recipe because my mother liked to cook this cake, and when I came home for dinner, she would serve it to me as dessert—according to her, to help me recover energy. That’s why I have such a fond memory of this recipe.
Adrián Fernández Barros, 3º ESO
Cheesecake
Ingredients
- 600 g of cream cheese (Philadelphia-style)
- 200 g of sugar
- 4 medium eggs
- 200 ml of heavy whipping cream (35% fat)
- 1 tsp vanilla extract or lemon zest
- 1 tbsp wheat flour or cornstarch
- Optional: red berry jam for serving
Method
- Preheat the oven to 190 °C (top and bottom heat). Line a 22 cm springform pan with baking paper.
- Beat the cream cheese with the sugar until smooth. Add the eggs one at a time.
- Add the cream, vanilla/zest, and sifted flour. Mix until you get a smooth batter.
- Pour into the prepared pan and bake for 50–55 minutes, until the surface is golden and the center slightly jiggly.
- Let it cool in the turned-off oven with the door slightly open. Refrigerate for at least 4 hours before serving.
- Serve with red berry jam or fresh fruit.