Perfectly Preserved Pie
Baking and Desserts | American cuisine
⏳ Time
3 hours + 4 hours
🥕 Ingredients
12
🍽️ Servings
8
Description
The recipe is taken from the book by Emily Johnson, "Fallout: The Official Cookbook of the Vault Dweller."
Ingredients
- Heavy cream - ¼ glasses
- Vanilla Pod - ½ pieces
- Semi-soft cream cheese - 15.9 oz
- Sugar - 10.6 oz
- Chicken Egg - 3 pieces
- Sour Cream - ½ glasses
- Salt - a pinch
- Corn Starch - 4 spoons
- Vanilla extract - 2 spoons
- Strawberry - 31.7 oz
- Cinnamon - 1 piece
- Water - 3 spoons
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
Preheat the oven to 275°F. In a bowl, combine the heavy cream with the pulp and seeds from the vanilla pod.
Step 3
Using a mixer, beat the cream cheese until it reaches a smooth and creamy consistency, occasionally scraping down the sides to ensure everything is evenly mixed.
Step 4
Add half of the sugar and mix well. Then, add the eggs one at a time, continuing to beat the mixture.
Step 5
Add the cream, sour cream, salt, 2 tablespoons of corn starch, and a tablespoon of vanilla extract to the cheese mixture. Mix well, scraping the sides of the bowl to achieve a smooth consistency.
Step 6
Wrap a 22 cm (9 inch) round baking pan with aluminum foil on the outside to prevent water from getting into the cheesecake. Grease the bottom of the pan with butter. Carefully line the pan with parchment paper. These steps will help prevent the cheesecake from sticking and make it easier to remove from the pan.
Step 7
Pour the cheese mixture into a baking dish and tap it on the table to remove any air bubbles. Place the baking dish in a large deep roasting pan and fill it with water until it reaches halfway up the sides of the baking dish, but do not let any water get inside. This is done to prevent cracks on the surface of the cheesecake. Bake for 1 hour, until fully set.
Step 8
Turn off the heat and leave the cheesecake in the oven for another hour. Remove the finished cake from the oven and take it out of the water bath. Let it cool to room temperature, then refrigerate for at least 4 hours, or preferably overnight.
Step 9
Puree the strawberries using a blender. Strain the puree through a sieve to remove the seeds.
Step 10
Pour into a large pot, add a cinnamon stick, and bring to a boil over high heat. Reduce the heat, add the remaining sugar, vanilla extract, and salt. Simmer for 10 minutes.
Step 11
In a small bowl, mix 2 tablespoons of cornstarch with water. Remove the cinnamon stick from the pot, add the cornstarch mixture, and stir well to thicken the sauce.
Step 12
Cool it down, cover with a lid, and place it in the refrigerator. The sauce will thicken as it cools completely, so it's best to leave it in the fridge for at least 2 hours, or preferably overnight.
Step 13
Cut a piece of cheesecake and drizzle it with strawberry sauce.
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