Everyday food can open up questions of memory, that nostalgia that makes us crave for something we’ve longed for, and its discourse and practice has changed a lot in the past years. Our relationship with food has changed, for some through the exploration of old recipes, for others through new eating practices, more organic or vegan and raw. For me is somewhere in between, interchanging my grand-ma’s old-fashioned recipes of flavorful family-style meals with modern versions influenced by my travels, seasonal produce and my favorite cuisines.
A few months ago I created this cheesecake, as a family-inspired dessert, that’s so perfect for celebrating. Each holiday, birthday or guest visit comes with good treats, and this recipe is pretty low on sugar and butter and gets topped with a good mixture of eggs and cream cheese. So, it’s sort of a compromise on the classic cheesecake, but fully loaded with good flavors. The vanilla wafer crunch makes for such a great texture and the soft cheese filling just works beautifully. Just top it with your favorite fresh fruits and you’re ready to dig in!
250 g (1 cup) mascarpone
200 g (1 cup) sour cream
150 g (3/4 cup) granulated sugar
1 teaspoon vanilla extract
1. Preheat the oven to 150°C (300°F). In a medium bowl, mix vanilla wafers crumbs and sugar with melted butter. Press onto bottom of springform pan. Set aside in the fridge for 5-10 minutes.
2. In a large bowl, mix mascarpone with sugar until smooth. Mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla until smooth. Pour filling into prepared crust.
3. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator and serve the cake topped with strawberries.