New York style Cheesecake

The first time I heard about a cheesecake I thought it was a really odd idea. Well, cheese for a French means Camembert, Brie, Roquefort... No wonder why a Roquefort cake sounded odd!
After my first cheesecake attempt, I got addicted!

Not my picture - I am only copying my recipe book!

Ingredients:
- 1 3/4 digestive crumbs
- 1/2 stick butter
+ 2 cream cheese blocks (Phildelphia for example)
+ 2 eggs
+ 2/3 cream
+ 1 cup sugar
+ 1 tsp vanilla extract

1) break the digestive biscuits into crumbs
2) melt it in the microwave few seconds
3) mix the crumbs with the melted butter
4) *pour the mixture inside the bottom of the cheesecake tin and slightly press to make a crust
(* you will appreciate to put a circle of baking paper below the crust)
5) soften a little the cream cheese in the microwave
6) beat them with the eggs, cream, sugar and vanilla
7) pour over the crumbs
8) cook for about 1 hour 350 F (put water in the oven tray to avoid the cake to crack)
9) let cool down and put in the fridge to eat it cold

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For gluten-free cheesecake or at last low gluten (because most oat is contaminated with a little of gluten), I replace the base with:
- 1 1/2 cup oat
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/2 stick butter

Buttermilk pancakes

If you are ready for a special little breakfast treat that costs close to nothing and makes everyone happy, give a go with american style pancakes! They are much faster that the french pancakes and they do almost the same job...

Pancakes with fresh fruits

Ingredients for 12 big pancakes:

- 2 eggs

- 2 Tsp sugar

- 2.5 cups buttermilk

- 1 tsp vanilla extract

- 1/2 tsp salt

- 1/2 stick butter

- 2  cups flour

- 2 tsp baking soda

- 2 tsp baking powder

1) beat all together

2) let sit a couple of minutes only until it looks kinda foamy

3) pour 1/2 cup of batter in the hot pan and watch it rise!

4) flip it on the other side as soon as you can lift the pancake

(if it splashes a bit at the landing phase, push quickly the running batter into the good shape!)

5) serve in real time or store in the oven at low temperature until ready to serve

(avoid to stack them directly on each other, otherwise they get soggy with condensation)

You can serve with Nutella (of course), peanut butter, jam, maple syrup, fresh fruits, yogurt, whipped cream... Virtually anything you have in your fridge!

Voilà!

Strawberry Cheesecake

I guess I am in my strawberry mood! Today I will give you the simplest recipe ever and seriously one of my favorite summer options: a super easy strawberry cheesecake simply super delicious!

Strawberry cheesecake

Ingredient for 8 people:
Base:
- 50 g melted butter
- 3/4 cup sugar
- 1 cup flour
- pinch cinnamon
Filling:
- 2 blocks cream cheese Philadelphia, my first choice
- 1/3 cup sugar
- 2 Tbsp vanilla essence
- 2 eggs
Topping: about 500 g strawberries, strawberry jam


1) mix butter the butter, sugar, flour and cinnamon with a folk to make it into crumbles
2) the mixture should look like wet sand
3) pour on a baking paper nicely spread and bake for 30 min at 175C (until light brown)
4) let it cool a little
5) mix the cream cheese with sugar and vanilla
6) add the eggs one by one
7) take the baked crumbs and ground them to remove the big pieces
8) line up the bottom of a baking pan and the edges with baking paper *
9) pour the crumbs in the pan (~1 cm thick = one finger) and squeeze them a little with the bottom of a glass 
10) pour the filling on the crumbs
11) bake for 45 min at 175C - the cheese cake should not turn brown
12) let it cool down
13) cover the top with strawberries cut in half or intact with the little part up
14) make them shine with strawberry jam (microwave 10 sec few Tbspoon)
15) store in the fridge for 4 hours.


*[You may make individual cheesecakes using aluminum foil shaped around a coffee mug]


Voilà!