New York Cheesecake With Blueberry Topping:

           

Cheesecake goes always. I am really a big friend of the German cheesecake, which is made with quark - from time to time, however, I also get the desire for real gluttony, for sweet double cream cheese, after this creamy-creamy-airy filling, which brings only a New York Cheesecake. Mjam Mjam. When I discovered this recipe for the New York Cheesecake with heidelbeer topping in the archive of the backbub, I was back and forth. I had to try it. I have adapted the recipe a bit and made something simpler - with me there are a biscuit floor and no water bath, then everyone really creates it. Missed cake is so not at all, then rather a bit more easy peasy and nevertheless no less delicious.

                                                                                     

I admit: This recipe does not fit properly at the fasting time. But fasting is not synonymous for me. No cake is finally also no solution! And how often a piece of cake and a 5-minute chat with a dear colleague saved the afternoon. 

You must try it! For real! Really now! For the sake of the fast it is. But do it without thinking about what you are doing for unhealthy things in the bowls. The cake is not about calories, but about pleasure. To the love with which is baked. To the soulful smile after the first bite. 

Ingredients For The Soil:

• 125 g whole-grain butter biscuit 
• 2 tbsp sugar 
• 80 g melted butter

Ingredients For Filling:

• 800 g Double cream cheese 
• 300 g sugar 
• 30 g starch 
• 1/2 pack vanilla sugar 
• 2 eggs 
• 150 ml cream

 Ingredients For Topping:

• 310 g Blueberries (TK) 
• 50 g Sugar 
• 1 EL starch

             

Preparation:

Bake the biscuits in a freezer bag with the noodle or in the kitchen machine until biscuit flour has turned out. Mix with the butter and place in a buttered, grounded jumping mold and press as a ground. Cool in the refrigerator for 15-20 min. 

Preheat oven to 180 ° C. For the filling, mix only 200 g of fresh cheese, 100 g of sugar and starch slowly. Add remaining fresh cheese. Place the mixer at the highest level and add the remaining sugar and the vanilla sugar. Then one egg, then the other admit. Finally, you tilt the cream into the bowl and do not move any longer for too long. Carefully tilt the floor. Bake in the oven 30 minutes at 180 degrees and then another 30 minutes at 130 degrees. Now put out the oven and let the oven stand for another hour in the cooling oven. Let it cool, let it cool for a further 3 hours, then prepare the topping. Add the blueberries and the sugar to a pot and boil. Simmer, the liquid is thick. Let it cool down, then tilt over the cheesecake and cool again for 1-2 hours.

This works without the blaubeer topping. But you know, more is more! Take care, dear ones!