I think I put too much pressure on myself. After the first two days of my new job as Patisser at the Hotel zur Post in Cafe Hauptmeier, I am full of stress and anticipation.
Why?! Starting new is hard. Starting new is frustrating and uncomfortable. But, it’s also exciting, fun and you get to learn so many new things!
But the reason I put too much pressure on myself is because it’s so frustrating coming into a new work place where you don’t know how things work, what to do, where things are… I almost think I want to start at 100% and that’s just not possible! Give it time… Relax… I have to say though that this is definitely the best “first day” I’ve had since coming here. And for that, I give myself Kudos.
In reality, it’s not hard. I use that term too loosely these days. Hard is having a first day of work without speaking the language. Hard is moving somewhere completely alone, where you don’t know a single person.
In the words of my mother, “The hardest part is going to be finding where they put the spatulas… Everything else, you know you can do.”
And so, when I get frustrated about being “new” I just think, “Well, I already know where the spatulas are, so the worst is already over…”
Cheesecake is always delicious. There’s never a time where I don’t want to eat cheesecake. More importantly, a New York Cheesecake. It’s the King of all types of cheesecake. It’s rich, fluffy, creamy, and perfect in every way.
Plus, it’s simple to make! How can something so good be so simple to make?! All ingredients mixed together in one bowl. Sometimes simple is better. Sometimes in this complicated world, simple is just what we need. I needed this simple cheesecake in this point in time.
For the New York Cheesecake Crust:
30 g graham cracker crumbs
30 g whole oats, ground
1 tablespoon sugar
2 tablespoons butter, melted
Preheat oven to 190 Celsius or 275 Fahrenheit. Combine ingredients together in a bowl. Press onto the bottom of a spring form pan.
Bake for about 10-15 minutes until the crust begins to turn golden.
For the New York Cheesecake Filling:
1000 g cream cheese
pinch of salt
150 g sugar
1 teaspoon lemon juice
1 teaspoon vanilla
3 egg yolks
Preheat the oven to 260 Celsius or 500 Fahrenheit.
Beat the cream cheese in the mixer with the paddle attachment until smooth (1 minute). Begin to add the salt, sugar, lemon juice and vanilla. One at a time, add the eggs until well incorporated. If necessary, stop in between additions to scrape the side of the bowl.
Pour onto the pre-baked crust. Bake at 260 Celsius or 500 Fahrenheit for 10 minutes. Without opening the oven door, reduce the heat to 95 Celsius or 200 Fahrenheit and bake for another 1 hour and 15 minutes.
Let cool slightly before removing the ring and finally, let cool completely before serving.
For the cherry sauce:
500 g cherries (in a jar with juices)
25 g sugar
1/2 teaspoon ground cloves
20 g corn starch
Reserve a small bowl of the cherry juice for the corn starch. Bring the cherries, sugar, cinnamon and ground cloves to a boil in a pot over the stove. Mix together the corn starch and reserved cherry juice. Pour into the boiling cherries and while stirring constantly, bring again to a boil. Let cool.
Serve with the cheesecake!