cheese-cake n.
1. A cake made of sweetened cottage cheese or cream cheese, eggs, milk, sugar, and flavorings.
2. Informal. Photographs of minimally attired women; a pin-up.
pin-up n.
1. a. A picture, especially of a sexually attractive person, that is displayed on a wall. b. A person considered a suitable model for such a picture.
2. Something intended to be affixed to a wall.
The provocative subject matter of cheesecake or pin-up photos were meant to lure the person looking at them in, not to be pornographic or disturbing. They affected a sort of promise on the viewer (or voyeur, as some seemed more like the view through a peep-hole) of something yet to come, rather than a fait accompli that cannot possibly leave you wanting more.
Marilyn Monroe, Hedy Lamarr, Betty Grable; all with their mayonnaise skin and million dollar legs. Photos and drawings of beautiful women used to sell cologne, perfume, alcohol, or even chocolates, biscuits and appliances -- never showing more than was absolutely necessary. They were habitually humorous, with subtitles, different from the cartoons of the time only by being full-color paintings rather than simple line art.
To me, food can be downright gorgeous. Certain ingredients are striking to the eye all on their own, like a buxom red pepper or an unmarred, amethyst-coloured eggplant. Even a flawless cut of beef can be attractive in its simplicity (and don't get me started on the splendor of someone carving and prepping said meat). Some really seductive dishes can even verge on pornographic, when prepared and presented lovingly.
I adore taking pin-up photos. I took some stunning cheesecake photographs this weekend… gorgeous, sexy and droolingly delicious.
Vanilla Cheesecake
Crust
2 cups (or 200g) Digestive cookies crumbs
3 tablespoons granulated sugar
7 tablespoons or 3 ounces unsalted butter, melted
Filling
3 x 8 ounce packages cream cheese, at room temperature
8 ounces (200g) mascarpone, at room temperature
2 tablespoons all-purpose flour
a pinch of salt
1 1/4 cups granulated sugar
1 vanilla bean
4 eggs, at room temperature
Directions
Crust
1. Stir the cookie crumbs with the sugar and melted butter until it is evenly moist and the crumbs clump together slightly. Transfer the mixture to a springform pan. Press crumbs all over the bottom, but only about a 1/2 inch up the sides. To press into corners of pan, use a spoon or a small custard cup.
2. Position a rack in the center of the oven and preheat the oven to 375 F. Bake until crust is slightly darkened, 9-12 minutes. Let the pan cool down and turn the oven down to 300 F.
Filling
3. In a stand mixer with the paddle attachment, beat the cream cheese until smooth and fluffy. Add the flour and salt and mix until combined, making sure there are no lumps in the cream cheese. Add the sugar and continue beating until smooth, then add vanilla and beat about 30 seconds. Add the eggs one at the time, beating just until blended. Pour the filling into the cooled crust (still in the pan) and smooth the top.
4. Bake the cake at 300 F for 55 - 65 minutes, or until it is slightly puffed around the edges, and the center still looks moist. Cool the completely (I usually shut the oven off, open the door and allow the cake to cool in the oven so it hopefully doesn’t crack). Cover and refrigerate for at least 3 hours.
5. Remove the sides of the spring form pan. Carefully slide the cheesecake onto a plate and add topping or garnish if desired. To cut, run a thin knife under hot water, wipe it dry, and cut the cheesecake. Repeat heating and wiping after each slice.
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