Home Edition. Of Love and Cheesecakes
“What kills love? Only this: Neglect. Not to see you when you stand before me. Not to think of you in the little things. Not to make the road wide for you, the table spread for you. To choose you out of habit not desire; To say your name without hearing it, to assume it is mine to call.”
How can one understand what love is? Maybe starting from its opposite. From what denies love, ending it slowly. From those little daily gestures that we don’t even realize we are making and that can day after day turn the flame of love off.
This is what my friends and I spoke about few nights ago, during one of the home edition dinners you see on my Instagram from time to time. We were about to share an amazing cheesecake made with love by my friend Roberto and a few glasses of a good Franciacorta. As we are approaching Valentine’s Day, we came to the conclusion that love is everything but a simple thing. This February 14 I will be alone, but more self conscious.
Meeting a special one might be magical, but keeping the one you love is the real magic. So let’s not lose each other, hold tight. Here’s to the people in our lives or to newly born passions. To our moms who show us every day what unconditional love is. To friends holding your broken pieces together and taking you out for a drink because they know your secrets without you even having to tell them.
Roll down the windows of your car, sing at the top of your lungs, release good vibes because it must be true that we attract what we are. Take the car to join somebody and look him or her in the eyes. Put aside those who put you aside and open the doors to those bringing you flowers. Don’t feed your love to those who are not hungry of it. Reconnect in one glance. Stay, because everybody is capable of running away. Laugh, above all. Go and kiss your loved one, here in Milan, in front of Hayez’s Kiss painting, in the gorgeous Gallerie d’Italia. Reward yourselves with a romantic dinner and exchange promises or looks that need no words. Go to the cinema to watch a movie so that you don’t end up like ‘perfect strangers’. Make a cheesecake for the person you are waiting for at home. With love. Here is Roberto’s recipe for 8 people!
NEW YORK CHEESECAKE RECIPE
FOR THE BASE
Digestive Biscuits 150 gr
Butter 80 gr
FOR THE CHEESE CREAM
Juice of 1/2 lemon
2 eggs and 1 yolk
Sugar 100 gr
Philadelphia cream cheese 680 gr
Liquid fresh cream 100 ml
FOR THE TOPPING
Powdered sugar 2 table spoons
Yoghurt 1 table spoon
Sour cream 200 ml
Start from the base, crumble by hand the Digestives in a bowl, add the melted butter and mix. Put the mix into a baking pan (22-24cm diameter) and press it down with a spoon both on the base and the sides. Leave it in the fridge to rest for an hour (and not like some say in the freezer for 30 minutes: the result won’t be the same!).
Now focus on the cream: put the eggs and the yolk in a bowl, add sugar and vanilla and whisk them up. Add the Philadelphia cream cheese and stir until the cream is homogeneous and with no clumps. Add the filtered lemon juice and the fresh cream while continuing with the whisk. Take the base out of the fridge and pour the cream over and bake for about an hour: for the first 30 minutes at 180°C and the second half hour at 160°C (if your oven is ventilated at 160°C the first 30 minutes and at 140°C the second 30 minutes). When ready, switch off the oven and leave the cake to cool in the slightly open oven. Don’t wait too much to take the cake out though, otherwise it will start to crack.
15 minutes after baking prepare the topping: mix the sour cream with two table spoons of powdered sugar and add a spoon of yoghurt. Spread it evenly on top of the cake and leave it to glaze in the preheated oven at 180°C for 5 minutes.
Once ready leave the cake to cool (at least 3-4 hours) and after decorate your New York Cheesecake as you please! Some ideas? Berries and mint leaves, oranges and chocolate, carrots and white chocolate flakes and mango, lime and ginger!
Read the original article on Conosco un Posto. All English versions are translated by Tamara Ilic.