I’m back! Kaloria accidently ate too much cake a few weeks ago and she needed a cake-break. I thought the girl was bottomless, apparently she´s not. But now I’m at it again, and this time with an ultra delicious cake. My recipe for New York cheesecake. Still no artificial flavors.
Just because i don’t need them.
There is cream cheese in the cake, making it eminently creamy. For those on a diet, who are now thinking “Cool, I can just use light cream cheese instead. THEN STOP! And pick another cake. If you use light in this cake, it’s just not worth it. This cake is 99% better with plain cream cheese than with light. So if you’re going to make it, make it right, and eat a little less if your conscience can’t handle it. Or do as Kaloria and eat it half of the cake with a spoon before sharing with others: -P – Go all in!
Cake for 10 people.
Ingredients and procedures:
Raspberry compote:
400 g/12.3 oz. frozen raspberries
3 tbsp. sugar
2 tbsp. water
1 tbsp. cornstarch
Method:
Mix ingredients together in a saucepan, place them on low heat and simmer 1 hour (meantime the cake is in the oven and you have time to make compote and raspberry sour cream). When the compote are done, put it in a sieve and push the raspberry pulp through with a spatula. The thick compote is now ready. Cool down in the fridge. (freeze 15 min., If you are in a hurry). Compote is now complete. Set aside.
Bottom:
350 g/12.3 oz Bisca Donna biscuits (or digestives. But Donna is just better).
86 g/3 oz of sugar
200 g/7.0 oz of melted butter
Method:
Turn on the oven at 175 °C/347°F.
Melt butter in microwave or saucepan. Blend the biscuits in a food processor on high speed and blend them until the largest pieces are 5* 5 mm. Add sugar to the biscuits. Add the butter into the biscuits and blend on low speed until the butter is incorporated. Line a 24cm/9.5 inch springform tin with baking paper. With a spoon, fill the biscuit-mixture into the mold and presses it in the mold with the back of the spoon. The crust should have a thickness of approx. 5 mm. Be sure to align the edges, so that they look nice and straight. If the biscuit-mixture is a little too wet to work with, you can place it in the refrigerator for 5-10 min. If it’s a little to dry, you can add a little butter. When the cake crust is ready, put it in the refrigerator while you make the filling. There will be a small remnant of the biscuit mixture to be used for serving.
Filling:
1 kg/ 35.3 oz Philadelphia cream cheese at room temperature
200 g/7.1 oz of sugar
35 g/1.2 oz of flour
1 whole vanilla pod
5 eggs room temperature
0.8 ml/80 g double cream
3 tbsp. lemon juice
Method:
Put the cream cheese, sugar, vanilla seeds and flour in a large bowl. Beat at medium speed in about 1 min, until the cream is fluffy. Add the 5 egg one egg at a time, only add the next egg when the previous is incorporated. Add the cream and lemon juice, whip it together at high speed for 1 min., making sure it’s perfectly combined. Take the crust out of the refrigerator, put the filling in. Smooth it out on top and gently knock the cake on the counter, to avoid air bubbles. Bake the cake in the oven for 15 min., lower the temperature to 120 °C/248°F and bake for 2 hours, until it is firm and only the center is moist. Now mix up the raspberry sour cream, ready to put on the hot cake. When the cake is done, remove it from the oven and run a knife around the edge to loosen the cake. This will prevent the cake from cracking. If you have lined up the sides with baking paper, this is not always necessary, but i always do it as a precaution.
Raspberry creme fraiche:
2.4 dl/250 g/8.6 oz of sour cream 18%
30 g/1.1 oz of sugar
1.5 tbsp. lemon juice
5 tbsp. raspberry compote
Method:
Mix sour cream and sugar together in a bowl, stir well. Add the lemon and raspberry compote. Place the mixture in the fridge until you need it, and stir it up before you pour it on the cake. Take the hot cake, and carefully pour the sour cream mixture to smooth it out in an even layer with the back of a spoon. But compote on top of the cake in a nice pattern and but the cake back in the oven for 15 minutes. Take the cake out and let it cool completely. Refridgerate.
Tip1: The cake must rest at least 12 hours in the refrigerator before serving. Resting time enhances the flavors. I let mine rest at least 24 hours.
TIP2: Remove cake from refrigerator approx. 3/4 hours before serving.
Tip3: I always use the remains of the compote and biscuit mixture, to serve with the cheesecake.
