Grandma’s cheesecake! What was better in childhood? Shortcrust pastry base and curd filling. The classic for sitting together on the terrace with the grandparents. But our local cheesecake can also be different. NY Style: With cream cheese filling and biscuit base. Creamier, but not quite as fluffy. Get to the mixing bowl and bring both versions with you to your next celebration: Cheesecake a la Granny and NY Cheese Cake.
TM5 – for 1 mold Ø 28 cm
Ingredients for the base:
- 15 shortbread cookies
- 50g melted butter
- 20g sugar
- Pinch of cinnamon
- pinch of salt
Ingredients for the filling:
- 1000g double cream cream cheese
- 300g sugar
- 50g flour
- 170 g sour cream
- 1/2 tsp vanilla sugar
- 4 eggs
Mix It: The floor
· Grease the springform pan
· Place the biscuits in the mixing bowl and chop using the mixer → 5 seconds | Level 8
· Add the melted butter, salt, cinnamon and sugar and mix → 10 seconds | Level 2
· Put the dough in the springform pan, press it down with the RollPro and put it in the fridge for 15 minutes
· Preheat oven to 180° O/U heat
· Put the springform pan in the oven and bake for 15 minutes
· Let cool down
Mix It: The filling
· Insert the mixing attachment into the mixing bowl
· Add the cream cheese to the mixing bowl and beat until fluffy → 3 min. | Level 3.5
· Add sugar and flour, stir in again → 2.5 minutes | level 3
· Add sour cream and vanilla sugar and mix in → 1 min. | level 3
· Add eggs and mix → 25 seconds | level 3
· Pour the cream cheese mixture onto the biscuit base using our miracle spatula
· Bake in the oven on the middle shelf for 45 minutes
· Then reduce the temperature to 160 ° and bake for another 30 minutes
· Leave the cake in the oven for another 30 minutes with the oven door half open.
· Remove and let cool completely on a wire rack.
· It's best to put it in the fridge overnight or chill it for at least 6 hours
Pimp It
Don't skimp: Lots of raspberries on top make the cheesecake a real eye-catcher
