John Myers
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Creamy, Fruity NY Cheesecake
The perfect creamy, fruity ny cheesecake recipe with a picture and simple step-by-step instructions.
ground
- 200 g Biscuits (e.g. spelled biscuits)
- 80 g Melted butter
Cream mass
- 200 g Sugar
- 3 tbsp Food starch
- 200 g Lowfat quark
- 600 g Quark cream (40%)
- 150 g Cream
- 2 piece Eggs
- 2 tbsp Lemon or lime juice
molding
- 250 g Sour cream
- 1 packet Vanilla sugar
- 1 tbsp Lemon or lime juice
ground
- Preheat the oven to 180 ° C circulating air. Melt the butter. Crumble biscuits in a freezer bag. Knead the ingredients together and press them into a springform pan (25cm diameter). Bake for 10 minutes.
Cream mass
- Put low-fat quark, quar cream, sugar and cornstarch in a bowl and stir until creamy with a spoon. Then add the cream, eggs and lemon or lime juice and continue stirring until a homogeneous mixture is formed. Put the cream on the pre-baked base and bake for another 50 minutes at 180 ° C until the surface starts to turn brown.
- Depending on the season and desire, cut fruits (which are to be baked, e.g. flat peaches) and distribute them on the cake. For fruits without baking see step 4 >>
(Guss)
- Mix the remaining ingredients for the glaze together and pour them onto the fruit. Bake for another 10 minutes. Then let the cake cool down and best place it in the refrigerator for several hours. If the fruits are not to be baked (e.g. raspberries), first pour the topping on the cake, bake and then distribute the fruit on top of the topping after baking. Well chilled, the cake is also a welcome cooling off in summer 🙂 If you want to save calories, you could also make the quark cream with 20% quark – it is then not quite as creamy, but still very tasty 🙂 Bon Appétit!
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