Perfectly Preserved Pie
8 servings
180 minutes
Recipe taken from Victoria Rosenthal's "Fallout: The Official Vault Dweller's Cookbook.
1
Prepare all the ingredients.
2
Preheat the oven to 135 degrees. In a bowl, mix the heavy cream with the pulp and seeds from the vanilla pod.
- Heavy (double) cream: 0.3 glass
- Vanilla pod: 0.5 piece
3
Use a mixer to beat the cream cheese until smooth and creamy, occasionally scraping it from the sides for even mixing.
- Cream cheese: 450 g
4
Add half of the sugar and mix well. Then add the eggs one by one, continuing to beat.
- Sugar: 300 g
- Chicken egg: 3 pieces
5
Add cream, sour cream, salt, 2 tablespoons of cornstarch, and a tablespoon of vanilla extract to the cheese mixture. Mix well, scraping the mixture from the sides of the bowl to achieve a uniform consistency.
- Heavy (double) cream: 0.3 glass
- Sour cream: 0.5 glass
- Salt: pinch
- Cornstarch: 4 tablespoons
- Vanilla extract: 2 tablespoons
6
Wrap a 22 cm diameter baking pan with 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. All these steps will prevent the cheesecake from sticking and make it easier to remove from the pan.
7
Pour the cheese mixture into a baking mold and tap it on the table to remove any air bubbles. Place the baking mold in a large deep tray and fill it with water up to the middle of the baking mold, but do not let water enter inside. This is done to prevent cracks on the surface of the cheesecake. Bake for 1 hour until done.
8
Turn off the heat and leave the cheesecake in the oven for another hour. Remove the finished pie from the oven and take it out of the water bath, cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
9
Puree the strawberries using a blender. Strain the puree through a sieve to remove the seeds.
- Strawberry: 900 g
10
Pour into a larger 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.
- Cinnamon sticks: 1 piece
- Sugar: 300 g
- Vanilla extract: 2 tablespoons
- Salt: pinch
11
In a small bowl, mix 2 tablespoons of cornstarch and water. Remove the cinnamon stick from the pot, add the cornstarch mixture, and stir well to thicken the sauce.
- Cornstarch: 4 tablespoons
- Water: 3 tablespoons
12
Cool it down, cover with a lid, and put it in the refrigerator. The sauce will thicken when completely cooled, so it's better to leave it in the fridge for at least 2 hours, preferably overnight.
13
Cut a piece of cheesecake and drizzle with strawberry sauce.
