New York cheesecake with strawberry sauce
The classic cheesecake: New York Cheesecake. Our version features crème fraîche, lime, and a strawberry sauce that makes the cake even better than it already is.
Ingredients
- 175 g Haferkekse
- 100g soft butter
- 10 g cocoa
- 500 g Doppelrahm-Frischkäse
- 175 g sugar
- 200g Fresh cream
- Seeds from 1 vanilla bean
- Juice and finely grated zest of 1 organic lime
- 4 eggs (size M)
- 2 egg yolks
- 600g strawberries (fresh or frozen)
- 75 g gelling sugar 3:1
Method · 1 h 25 min
- Preheat the oven to 160°C (325°F) using conventional oven setting (top and bottom heat). Finely crumble the cookies and thoroughly mix them with the softened butter and cocoa powder. Line the bottom of a springform pan with parchment paper. Spread the cookie mixture evenly over the paper and press it down firmly with the back of a spoon. Place the pan in the oven and bake the crust for 15 minutes. Then remove the pan from the oven and let the crust cool slightly.
- Thoroughly mix cream cheese with sugar, crème fraîche, vanilla extract, lime juice and zest. Then gradually stir in the eggs, and finally the two egg yolks.
- For the filling, spread the cream cheese mixture onto the pre-baked cookie base in the tin. Bake the cake in the center of a preheated oven for 50 minutes, until pale golden. Then remove and chill in the refrigerator for 3 hours.
- Clean the strawberries and halve or quarter them depending on their size. Puree one-third of the strawberries with the gelling sugar and cook in a small saucepan for 5–6 minutes. Then let it cool.
- Mix the strawberries with the cold purée. Remove the cake from the tin. Serve with strawberry sauce.
Floor
filling
Eggs (size M)