Cheesy New York Cheesecake

Have you noticed that life is a lot about expectations? We hope for the weather to improve, for the unemployement rate to get better, for a parking space to open when we arrive at our destination, for our problems to be solved, for love to be around the corner or for a miracle to happen (like a healthy diet based on Nutella).
But isn't the problem with expectations, that we just "expect" them? Seated on our behinds, complaining nothing ever happens. Because it's safer, because that way you can blame everyone but yourself, because if you don't do anything, how could you do something wrong?

And if we may not do anything wrong, we might not do anything right either. So here's to the brave ones, who take decisions at the blink of an eye or to the sound of a heartbeat, who dare doing something different than everybody else, who might success or might fail, but at least had the courage to try.
I do not belong to the brave ones, I can get myself to brave moments every now and than though, and that's a start. For trying is always better than regretting.

What does this have to do with cheesecake? Not much to be honest, beside the hope for it to meet the expectations of your guests, or the promise to make you travel to New York just with a spoonfull.

New York Cheesecake (based on Marcus Wareing, Cozinhar na Perfeição...)

For a 10 slices pie

60gr of Butter
135gr of Graham Crackers
500gr of Cream Cheese (Philadelphia)
150gr of Sugar
5 Tablespoons of Cream
30gr of Flour
4 Eggs

Preheat the oven 110°C with the fan. Butter a 20cm springform or cake pan.

Melt the butter in a small sauce pan or in the microwave (10-20seconds steps only). Blitz or break the graham crackers to have some sand. Pour the melted butter on the crackers and combine, than pour that in your pan and using a spoon, press down the mixture to evenly coat the bottom of your pan.

Have the cream cheese at room temperature and pour in the sugar to start mixing with a spatula. Now add the the cream and the flour and keep mixing.
Crack your eggs in an other jar, beat them lightly, before adding them to the creamcheese. Carefully whisk until everything is combined and smooth.

Pour this mixture on top of the cracker layer, try to smooth the top for the air bubbles to disappear. Place in the oven for 1h30min. The middle should still be a bit shaky went you take it out of the oven.

Leave it to cool at room temperature. Even if it's not adviced in the book, I like to have my cheesecake in the fridge, makes the texture denser and is nicer on a hot day.