John Myers
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Flamed New York Cheesecake with Wildberry and Avocado Ice Cream
The perfect flamed new york cheesecake with wildberry and avocado ice cream recipe with a picture and simple step-by-step instructions.
New York Cheesecake:
For the ground:
- 175 g Shortbread
- 1 Msp Salt
- 60 g Soft butter
For the cheese mixture:
- 600 g Philadelphia
- 200 g Quark
- 1 Pc. Vanilla pod
- Lemon zest
- 250 g Sugar
- 40 ml Lemon juice
- 6 Pc. Eggs separated
For the meringue:
- 2 Pc. Protein
- 15 ml Lemon juice
- 2 tbsp Powdered sugar
For the wildberry and avocado ice cream:
- 600 ml Fruit puree made from blackberry, raspberry or blueberry
- 2 Pc. Avocados
- 1 Pc. Lime
- 225 ml Ice-Cold coconut milk
- 150 g Powdered sugar
- 1 tsp Cinnamon
As decoration on the ice:
- Fruit
- Gold leaf
- Mint
For the clamp cake:
- 125 g Soft butter
- 125 g Sugar
- 1 Pc. Egg
- 250 g Flour
- 400 ml Water
- 1 Pt Vanilla sugar
- 150 ml Malt beer
- 1 Pr Salt
Wild berry and avocado ice cream:
- Cut the avocados in half, remove the stones and remove the pulp with a spoon. Rinse the lime with hot water, pat dry and squeeze out the juice.
- Put 2,500 ml of fruit puree, avocado, coconut milk, lime juice, 125 g of powdered sugar and 1 teaspoon of cinnamon in the blender and puree everything finely.
- Line a loaf pan with cling film. Now fill the ice cream mass into the mold, cover with cling film and put in the freezer for about 5 hours.
Clamping cake:
- Before starting to prepare the dough, it is important that all ingredients are at the same room temperature.
- Mix the butter and sugar together well, add the egg and work in vigorously. Slowly stir in the flour and gradually whisk vigorously with water to form a smooth dough.
- Season with a packet of vanilla sugar and a pinch of salt and let the dough soak for at least 2-3 hours.
- After swelling, dilute again with malt beer while stirring constantly. The dough has to be thin in order to bake it with a “clamp iron” to a crispy waffle. The more liquid the dough, the more crispy the cake.
New York Cheesecake:
- For the bottom of the cheesecake, finely crumble the shortbreads, ideally in a sealable plastic bag and with a rolling pin.
- Put everything together with the butter and salt in a bowl and mix well. The butter should be evenly distributed.
- Then everything is sprinkled in a springform pan lined with baking paper and pressed down evenly with the hand.
- For the cheese mixture, put half of the sugar, the inside of the vanilla pod, egg yolk and the remaining ingredients in a large bowl. Mix everything with the whisk to a creamy cream.
- A fine foam is made from the egg white and the other half of the sugar and gently lifted into the cream. The more carefully the egg whites are folded in, the airier the cake will be.
- Place the mixture on the prepared biscuit base in the springform pan and place it in the preheated oven at 150 ° C for 40-50 minutes.
- The cake is then allowed to rest in the slightly opened oven for half an hour.
To serve:
- Take the ice cream out of the freezer about 1 hour before serving – this is how you can shape beautiful balls.
- Remove the cake from the springform pan and unplug it with a serving ring, which should be approx. 5 cm in diameter.
- Place the cake with the scoop of ice cream on the plate and garnish with a cake.
- For the meringue blobs, beat the egg white, lemon juice and powdered sugar to a stiff foam and splash on the plate. Flame with the burner until the desired browning is achieved.
- The fruits, the rest of the fruit puree and the gold leaf decoratively round off the dessert.
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