New York Cheesecake
Organising an American party? Or planning to serve a different kind of cake at your birthday? This New York Cheesecake looks festive and is filled with raspberries and delicious white chocolate.
You need the following to make the New York Cheesecake:
- 100 gr crumbled Bastogne cookies
- 3 tablespoons castor sugar
- 50 gr melted butter
- 3 packs of cream cheese, each 200 grams
- 100 gr sugar
- 3 eggs
- 2 egg yolks
- 1 teaspoon vanilla extract
- 400 gr white chocolate
- 300 gr raspberries (frozen)
- 2 tablespoons brown sugar
- 2 tablespoons cornflower
- 125 ml water
How to make: a New York Cheesecake
Preheat the oven at 170°C. Combine the crumbled cooies, 3 tablespoons of sugar and the butter and whisk everything in a bowl. When ready put the mixture into a spring cake tin.
For the sauce you need to boil the raspberries, 2 tablespoons of brown sugar, the cornflower and the water in a pan. Let it cook until the sauce has thickened. To make sure there are no more small seeds in the sauce pour it through a strainer.
Then you melt the white chocolate au bain-marie, add cream and mix until you get a smooth mixture. Whisk the cream cheese and 100 gr of sugar in a separate bowl until you get a smooth mixture again. Add eggs, one by one, into the bowl and keep on whisking. Add the vanilla and the melted chocolate. Divide the filling and pour half of it on top of the layer of crumbled cookies.
Pour 3 tablespoons of the raspberry sauce on top of the filling and add the remaining of the filling in the spring cake tin. Again, pour 3 tablespoons of the raspberry sauce on top. Put the cake in the oven and let cook for about an hour. The cheesecake is still soft from the inside. When you take out the New York Cheesecake the cooking process will continue for a short while. Let it cool covered with a layer of plastic wrap and put it in the fridge before you remove it from the spring cake tin.
Serve the cheesecake with fresh raspberries, white chocolatede and the raspberry sauce!