Grandma's cheesecake! What could be better in childhood? Shortcrust pastry base and quark filling. The classic for sitting together on the terrace at your grandparents' house. But our home-made cheesecake can also be different. NY style: with cream cheese filling and cookie base. Creamier, but not quite as fluffy. Get your mixing bowl ready and bring both versions to the next party: Cheesecake a la Granny and NY Cheesecake.
TM5 - for 1 tin Ø 28 cm
Ingredients for the base :
- 15 shortbread cookies
- 50 g melted butter
- 20 g sugar
- pinch of cinnamon
- pinch of salt
Ingredients for the filling:
- 1000g heavy cream cheese
- 300g sugar
- 50 g flour
- 170 g sour cream
- 1/2 tsp vanilla sugar
- 4 eggs
Mix It: The base
· Grease the springform pan
· Place the cookies in the mixing bowl and crush with the help of the mixing bowl → 5 sec. | level 8
· Add the melted butter, salt, cinnamon and sugar and mix together → 10 sec. | speed 2
· Pour the batter into the springform pan RollPro and place in the refrigerator for 15 minutes
· Preheat the oven to 180° O/U heat
· Place the springform pan in the oven and bake for 15 minutes
· Leave to cool
Mix It: The filling
· Insert the mixer attachment into the mixing bowl
· Place the cream cheese in the mixing bowl and beat until fluffy → 3 min. | speed 3.5
· Add the sugar and flour, stir in again → 2.5 min. | level 3
· Add the sour cream and vanilla sugar and mix in → 1 min. | speed 3
· Add the eggs and mix → 25 sec. | Step 3
· Pour the cream cheese mixture onto the cookie base with our WunderSpatel
· Bake in the oven on the middle shelf for 45 minutes
· Then reduce the temperature to 160° and bake for a further 30 minutes
· Leave the cake in the oven for another 30 minutes with the oven door half open,
· Remove and leave to cool completely on a wire rack.
· It is best to leave in the fridge overnight or chill for at least 6 hours
Pimp It
Do not skimp: Lots of raspberries on top make the cheesecake a real eye-catcher
