Wow, time is running so fast that I really have problems figuring out where to start. I initially planned to post on a weekly basis; however this seemed to be impossible during the past few weeks. There were not many moments when I really did anything and when I did, I always had the feeling I was wasting my limited time over here because there is simply so much to do, to experience and to see. I’ll try my best to stick to a chronological order of posts.
It’s already late September, taking the bus to a place that resembles more the movie set of OC California than a university is still exiting. Every day, I’m overwhelmed by the size of the campus. As I am more used to the various departments and faculties of a university being scattered around the city, this kind of centralized campus is a totally new experience for me. Not only are there 3 bus stops, but also swimming pools, a huuuge gym and recreation center and at least 20 fast food restaurants of all kinds. Basically, once you’re on campus, you’ll never ever have to leave again (except for when you crave for something healthier than a burger or a sandwich – that apparently seems not to be in high demand). But what I’ve noticed in the first place during the past weeks is a great community spirit. I thought at a university with more than 35,000 students being enrolled, which is almost as much as my hometown back in Germany counts inhabitants, you have to be loud in order to be heard and things are rather anonymous. However, it’s the opposite I’ve experienced so far – and I like that.
This truly amazing cheesecake is heaven on earth for every cheesecake fanatic. I’ve already prepared it for my roomie’s birthday last year and two weeks ago, I gave it to another girl who’s obsessed with cheesecake and everyone seemed to love it. It’s that kind of recipe that always turns out exactly as you want it to be – creamy, moist, with a slightly crispy crust. I’m happy to hear about your cheesecake experiences, feel free to share them!
New York Cheesecakefor a 23cm springform 220g crumbled digestive cookies 130g melted butter 1tbsp sugar 900g full-fat cream cheese 250g sugar 3tbsp flour 1,5tsp vanilla extract zest of 1 lemon 1,5tsp lemon juice 3 eggs & 1 egg yolk 200ml sour cream For the crust: 1. preheat oven to 160°C, line springform with baking paper 2. crumble the biscuits (tip: putting them in a small, closable plastic bag makes it easier and faster) 3. melt the butter and stir in the crumbs as well as the sugar 4. put mixture into the bottom of the springform and bake for 10 mins, then let cool down For the filling: 1. increase oven temperature to 200°C 2. beat cream cheese for about 2 mins, until it is creamy 3. add sugar, flour, and a pinch of salt while beating the batter on low speed 4. add vanilla extract, lemon zest & juice 5. gradually whisk in eggs and yolk 6. stir sour cream until smooth, then add to the rest; be careful not to over-beat the batter! 7. apply thin layer of butter to the sides of the springform and pour in the filling 8. bake cake for 10 mins, then reduce oven temperature to 90°C and bake for another 35 mins or until the cake only has a slight wobble 9. switch off the oven, open the door and let the cake cool down inside the oven to prevent it from cracking! 10. refrigerate cake for at least 5h 11. Enjoy! ♥