One of the most delicious cheesecake - ever!
My friend Elisa known by her blog and Youtube channel as In The Kitchen With Elisa, in which she offers her best recipes and best food styling photography content. Elisa and I have become friends via Instagram recently and I can say that I am so so lucky to have her in my life.
Elisa is a very kind and sweet friend. She has a crazy talent, she creates her own recipes, creates her own videos on YouTube from A to Z. Elisa shares all her tips with great generosity, and today I want to share with you her best cheesecake recipe that is declined in several flavors such as lemon, chocolate, red fruits and by following a very precise technique to get the most creamy cheesecake ever.
In this blogpost, you will find a new way to represent the cheesecake by superposing two layers of the same size one above the other and by filling each layer with delicious raspberry sauce.
Whenever I see these imagery, I remember the heat that Sunday afternoon and the challenge to shoot outside with only my camera and very few props.
I wanted to use the harsh light and the natural beauty of the roses in our garden. I wanted to integrate this cheesecake with the beautiful colors of greenery and roses. Finding the best viewing angle is one of the most common exercises in food styling photography.
I was asking myself a lot of questions during this photoshoot about the shooting angles; but I was so happy with the result after taking the photos. Today, I want to invite you to work out of your comfort zone, remember truly this is where all the magic starts.
Berries cheesecake, recipe adapted from In the Kitchen with Elisa
Preparation time: 1h, Cooking time: 1h; 8-10 parts;
320g digestive biscuits
4 * 175g Philadelphia cheese or Saint-Moret
2 eggs and 2 egg yolks
200g of whole cream 20% fat
60g sifted flour
1-2 teaspoon of vanilla
Melt the butter and let it cool.
Crush the digestive cookies in a blender.
Mix the cold melted butter with the biscuits and press it into a 20 cm * 20 cm Pyrex-style square pan and allow to cool in the refrigerator for one hour.
Preheat the oven to 180°C.
Whip the Philadelphia cheese with sugar and vanilla for one minute.
Add one egg at a time then the egg yolks, whole cream, sifted flour and mix for one minute between each addition.
Lower the oven temperature to 160°C. Boil about 1.5 liters of water, put an oven proof casserole dish in the oven and pour the hot water into it. Then add an oven rack on top of it and place the cheese cake there.
Bake the cheesecake for an hour. Before turning off the oven, check the sides to be set and not shaky at this point, but the middle to still be a little shaky. Open the oven door a little while keeping the cheesecake in the oven for 30-40 minutes. Remove the cheesecake from the oven and let it cool before placing it in the refrigerator for an entire night.
Allow the cheesecake to come to room temperature for about 30 minutes before serving. Cut the square in half, spread a thin layer of raspberry or red fruit coulis and arrange the two rectangles one above the other. Then decorate it with red fruits like strawberries, raspberries, cherries & Enjoy :)
With lots of love,