I pay a visit to my blog and I found myself staring flatly at my pictures. It is happening more and more often these days. It is not the quality of my photography that makes me feel inadequate but rather the blank space in between the images.
It’s time for a confession (I know you like confessions): I’m in a love/hate relationship with food. Certainly, I’m a person who enjoys cooking and fine cuisine but, outside of my blog, I can also dine with cookies or boiled eggs, if necessary. A drama that keeps me out of all the MasterChef auditions in the world.
While you will never see me eating cookies (unless I deliberately decide to show this obnoxious aspect on Instagram), I have the problem of filling the blank space in between the images. I am this girl who deeply loves writing but – because of uncertainties, doubts and fears – doesn’t always find the activity of “food writing” a spontaneous and easy one.
Right now, for example, I would rather tell you about my sorrow after yesterday’s tragic events that saw 12 people killed during a terrorist attack in Paris. I would tell you how much I am missing my life in London, although I used to complain quite a lot about it. The fact is that I don’t quite feel like addressing the topic “cute mascarpone cake”.
I know, I know… the show must go on.
However tricky I find this writing about recipes (they are just a tiny part of my life!), I reckon that my blog is nothing else than a safe space where a recipe can act as the antidote against those moments of doubt and, why not, even sorrow. As such, it has a therapeutic value. Kind of.
A more serious note, better suited to the food blogger position: this cheesecake went through a significant deflating moment while it was still in the oven. It was supposed to stand tall. Meh.
After a first moment of disappointment I resolved that I would rather judge it for the taste than for the original plan. I let the cake (and my disappointment) rest half an hour, then I tried a slice. My mum ate two slices in a row. Boy if it was tasty. We decided that a layer of strawberry jam would add a touch of color and a fruity note.
Ultimately, the therapeutic function of a slice of cake was confirmed.
Mascarpone Cheesecake with Strawberry Glaze
- 250 grams mascarpone cheese
- 70 grams granulated sugar
- 40 grams butter
- 4 eggs at room temperature
- 100 ml milk
- 1 tsp lemon juice
- 60 grams white flour
- 1/2 cup strawberry jam for glazing
- In a medium bowl, combine the mascarpone cheese, sugar, softened butter and milk. Whisk the mixture until smooth, let cool .
- Preheat oven to 160°C. Lightly butter a 7-inch loose-bottom pan, line the bottom and sides with buttered parchment paper.
- Beat yolks, add to the cheese mixture; add in lemon juice and mix well. Sift in the cake flour in two additions, mix well until smooth.
- In a large bowl, beat egg whites until stiff and gradually add sugar and beat for a few seconds more. Add the egg white mixture to the cheese mixture and slowly fold the mixture well.
- Pour batter into the prepared pan and tap pan on counter to remove air bubbles.
- Bake in a water bath at 160°C for 30 minutes then lower to 140°C and bake for another 30 to 40 minutes. If the cake begins to brown on top, cover loosely with foil. Let rest in the oven with the oven door slightly open, about 30 minutes. Let cake cool completely before removing from the pan. Glaze with strawberry jam, or whichever jam you prefer.