American cheesecake for the Thermomix 31

Ingredients for 1 servings:

• 18 butter biscuits
• 65 g butter
• 800 g cream cheese
• 160 g sugar
• 1 bottle of vanilla flavoring or 1 packet of vanilla sugar
• 3 eggs

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

New York Cheesecake, for a 24cm springform pan

For a 24cm springform pan. Preheat the oven to 150°C fan/convection oven. Place the butter biscuits in the Thermomix and grind until crumbly for 8 seconds/speed 8. Empty the mixing bowl, rinse, and dry. Melt the butter for 2 minutes/70°C/speed 1 and mix with the biscuit crumbs for 5 seconds/speed 5. Cut a piece of baking paper slightly larger than the springform pan. Line the bottom of the baking pan with it and secure the baking paper with the springform pan rim. Pour the biscuit dough into the cake tin and press down firmly. Pre-bake in the oven (center, fan/convection oven 150°C) for 10 minutes. Remove the base from the oven and let cool briefly. For the topping, beat the cream cheese, sugar, vanilla extract, and eggs for 1.5 minutes/speed 5 until fluffy. Pour the cream cheese mixture onto the biscuit base in the cake tin and smooth it out with a spatula. Then bake the cake in the center of the oven (150°C fan oven) for another 40 minutes. Remove the cheesecake from the oven, let it cool slightly, and then let it rest in the baking tin in the refrigerator for 3-4 hours. Serve with cherry compote.