John Myers
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New York Cheesecake on Strawberry Mirror and Mint Pesto
The perfect new york cheesecake on strawberry mirror and mint pesto recipe with a picture and simple step-by-step instructions.
- 200 g Shortbread
- 150 g Butter
- 200 g Cream
- 600 g Cream cheese
- 250 g Lowfat quark
- 1 piece Egg
- 2 tbsp Food starch
- 2 tbsp Lemon juice
- 1 piece Lemon
- 150 g Sugar
- 250 g Sour cream
- 1 tbsp Vanilla sugar
- 1 piece Vanilla pod
- 1 tsp Lemon juice
Strawberry mirror
- 500 g Strawberries
Mint Pesto
- 1 bunch Nana mint
- 2 piece Limes
- 100 g Raw cane sugar
- 2 tbsp Honey
Cheesecake
- For the cheesecake, put the biscuits in a plastic bag and mash them well. Heat the butter in a saucepan and let it simmer until it begins to turn lightly brown. Add the biscuit crumbs to the butter and mix well. Press the dough onto a round baking pan.
- Whip the cream until stiff and put it in the fridge for a moment. In a mixing bowl, beat the egg with the sugar until frothy. Add the cornstarch. Add the cream cheese, low-fat quark, lemon juice and grated lemon zest and mix well. Carefully fold in the cream.
- Pour the mixture on the dough and bake for about 45 minutes – watch carefully so that the cake does not turn brown.
- Mix the sour cream with lemon juice and vanilla sugar. Open the vanilla pod, scrape out the pulp and mix with the sour cream. Put this mixture on the baked cake and put it in the oven for another 5 to 10 minutes.
Strawberry mirror
- For the strawberry mirror, wash, clean and puree the strawberries.
Mint Pesto
- For the mint pesto, put the mint leaves in a blender and chop well. Add the freshly squeezed lime juice and season with sugar and honey. It can’t be too sour or too sweet.
- To serve, place the mashed strawberries on a plate. Cut the cheesecake into small mini pieces and arrange 3 pieces on the strawberry dish.
- Put the mint pesto in small bowls, decorate with a mint leaf and place on the plate. Garnish with sliced strawberries.
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