New York cheesecake from the grill

Ingredients for 1 servings:

• 120 g butter biscuits
• 100 g butter
• 500 g mascarpone
• 500 g quark, 40% fat
• 160 g sugar
• 3 eggs
• 1 vanilla pod(s)
• Berries

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

simple and delicious

For this New York cheesecake, it’s best to use a 26cm or 28cm springform pan. First, melt the butter in a saucepan and crumble the biscuits while you do so. Tip: The finer the crumbs, the better for the base. Mix the crumbs with the melted butter and then spread them evenly over the base of the springform pan. We recommend lining the springform pan with baking paper beforehand. Simply place the baking paper over the bottom of the pan, fold the rim over it, and close the pan. Simply trim off the excess. Bake the base indirectly at 180°C for about 7 minutes. This will not set, but will remain soft. Then place the pre-baked base and springform pan in the refrigerator to cool for about 15-20 minutes. Now you can start preparing the mixture. This is easiest done in a food processor, but you can of course also do it by hand. You don’t have to follow any particular order. Simply add the quark, mascarpone, eggs, sugar, and the scraped vanilla bean seeds to a bowl and mix everything until smooth. Spread this mixture over the cooled base and smooth it out. Place the whole thing back on the grill, which should now be set to a maximum of 160°C. If you want to make things easier, you can of course use the oven, which should also be set to 160°C top and bottom heat. The cake is then baked at 160°C for about 40-60 minutes. I have found that the baking time can vary considerably. Set the temperature a little lower and let the cake bake longer. Just make sure the edges don’t brown. Test whether the cake is done with a wooden skewer, just like grandma used to do. Simply insert the skewer into the center of the cake. If there is still liquid mixture sticking to the skewer when you pull it out, it should continue baking. Don’t be surprised if the mixture is still relatively wobbly and soft, especially in the middle. It will firm up as it cools, but it will still remain beautifully creamy even when chilled. Therefore, the cake should be allowed to cool for a few hours before slicing, or even better, prepared the day before 😉