Photo: RFF
- Cheesecake recipe
- Ingredients (12 pieces)
- preparation
Cheesecake recipe
A velvety-soft filling, a crumbly bottom and a fruity topping: The New York Cheesecake - a cake delight of a special kind.
Cheesecake and cheesecake are the same? Are you kidding me? Are you serious when you say that! The German cake classic is baked from Magerquark, its American equivalent of double-cream cheese. What makes him so special: a pinch of salt. The bottom of a New York cheesecake must taste a bit salty.
The original is the best. And that's why we took a look in New York's coffee shops and noted down their secret preparation techniques. A velvety-soft cake pleasure - baked in a water bath!
And so the cheesecake is baked in a water bath:
Wrap a springform with two sheets of aluminum foil crosswise from the outside and seal. Make sure that no water can run into the mold.
Place the baking pan in a roasting pan or on a deep baking sheet and pour boiling water into it. After baking, the cake will be a bit shaky. Thats alright!
The one, right recipe, there is also the cheesecake not. No question: the original is unique. But also refined with fruits and chocolate, it is a pleasure. Our variants are super delicious and fast to make.
New York cheesecake with raspberries
Ingredients (12 pieces)
For the ground: 250 g wholegrain butter biscuits, 75 g butter, 1 pinch of sea salt
For the filling: 1575 g double cream cheese, 400 g sugar, 70 g flour, 240 ml sour cream, 1 1/2 teaspoon vanilla extract, 5 eggs
For the topping: 600 g fresh raspberries, 2 tablespoons powdered sugar
preparation
1. Chop whole wheat buttered biscuits, mix with melted butter and a pinch of salt.
2. Lay out the bottom of a springform pan (26 cm Ø) with parchment paper. Fill mass into the mold and press firmly. Bake in the preheated oven (electric cooker: 180 ° C / circulating air: 150 ° C / gas: see manufacturer) for approx. 15 minutes. Allow to cool in the mold on the wire rack.
3. Lay two sheets of aluminum foil crosswise on the work surface, place springform in the middle. Swing aluminum foil up and down on the outer wall of the Springform, press down.
4. Mix cream cheese, sugar and flour together. Stir in eggs, sour cream and vanilla extract in succession. Pour cheese cream on the ground. Place the dish in a bowl of oven-proof bowl (or oven pan) filled with hot water so that the water on the sides is approx. 2.5 cm high. Approximately Bake for 45 minutes at the same temperature. Then turn the oven down to 160 ° C and bake for another 30 minutes until the cream barely wobbles when gently shaking the shape. Allow the cake to cool for one hour at half open door.
5. Take the cake out of the oven, remove the aluminum foil. Allow the cake to cool completely on a wire rack. Cover with clingfilm and refrigerate for at least 4 hours, better overnight. Then remove the cake from the mold.
6. Puree 200 g of raspberries, lemon juice and powdered sugar with a blender and pass through a sieve. Spread the raspberry sauce on the cake and add the remaining raspberries.
