New York Cheesecake, Key Lime Pie and Hot Brownie with Vanilla Ice Cream

Preheat the oven to 170 ° C and grease the springform pan (18 cm Ø). For the bottom, grind biscuits in a food processor. Otherwise, please put the biscuits in a large freezer bag, seal and roll over them with a rolling pin or meat mallet until everything is finely crumbled. Melt the butter and mix with the biscuit crumbs. Pour the mixture into the mold and press down to form a base. Bake in the hot oven for about 10 minutes.

In the meantime, stir the eggs, sugar and vanilla sugar with the whisk of the mixer until frothy. Stir in the quark and cream cheese and remove the mold from the oven. Distribute the mixture evenly in it. Bake the cake at the same temperature for another 20 minutes and then remove it. Immediately remove carefully from the edge of the mold with a knife so that the cheese cream does not tear. Let the cake cool down.

Puree the raspberries for the fruit sauce, strain through a fine sieve and bring to the boil. Mix the starch with 2 tablespoons of cold water and stir into the fruit puree. Simmer for about 1 minute, stirring constantly. Then let it cool and spread it carefully on the cheesecake.

First, grind the shortbread biscuits again. Melt the butter and mix it with the biscuit crumbs. For the cake filling, mix the cream cheese, condensed milk and Greek yogurt with a stand mixer. Roll the limes, cut in half and squeeze.

Beat the cream cheese mixture with the lime juice on medium speed for about 5 minutes until fluffy. Layer the biscuit crumbs with the cheese filling in a glass and store in the refrigerator until ready to serve.

Preheat the oven to 170 ° C fan oven. Break the chocolate into small pieces and melt together with the butter over a double boiler. Once the chocolate and butter have melted, remove the mixture from the double boiler. Using the whisk, beat the eggs in a separate bowl until frothy and slowly stir in the sugar. Then stir the chocolate mixture evenly into the egg mixture.

Sift the flour, cocoa and salt over the chocolate mass and fold in with a spatula or wooden spoon. Now put the mixture in the mold (25 x 25 cm are ideal, spread with butter beforehand and either line with baking paper or dust with flour) and bake at 170 ° C for about 18-25 minutes.

The exact baking time depends heavily on the oven. After 20 minutes, check the cooking point with the stick test. If you stick a few more crumbs to the stick, the brownie is ready.