Cheesecake with blueberries à la New York Cheesecake

Name: Cheesecake with blueberries à la New York Cheesecake
Cook time: 50 min
Total time: 50 min
Yield: 16
Ingredients: 7-10 Tbsp Fat and flour; 35 g Flour; 30 g + 30 g cornstarch; 1 coated Tsp Baking Powder; 45 g Butter; 7 Eggs (Gr. M); 75 g + 4 tablespoons + 100 g + 225 g sugar; 2 packages Vanillin sugar; 7-10 Tbsp Salt; 900 g Double cream cheese; 175 g clotted cream; 1 glass (720 ml; drained weight approx. 255 g) Forest Blueberries; 1 package Pudding powder vanilla; 7-10 Tbsp Aluminium foil

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 16

7-10 Tbsp Fat and flour
35 g Flour
30 g + 30 g cornstarch
1 coated Tsp Baking Powder
45 g Butter
7 Eggs (Gr. M)
75 g + 4 tablespoons + 100 g + 225 g sugar
2 packages Vanillin sugar
7-10 Tbsp Salt
900 g Double cream cheese
175 g clotted cream
1 glass (720 ml; drained weight approx. 255 g) Forest Blueberries
1 package Pudding powder vanilla
7-10 Tbsp Aluminium foil

Directions

1
Grease a well-closing springform pan (26 cm Ø; approx. 8 cm high) and dust with flour. Mix flour, 30 g starch and baking powder. Melt butter at low heat. Separate 4 eggs.
2
Beat 4 egg yolks with a hand mixer for about 3 minutes until creamy. Add 75 g sugar and 1 packet of vanilla sugar and continue beating for approx. 5 minutes. Sift the flour mixture on top and stir in briefly. Stir in the melted butter briefly.
3
Beat the 4 egg whites and 1 pinch of salt until stiff, adding 2 tablespoons of sugar. Approx. 1⁄3 Stir the beaten egg white into the egg yolk dough. Fold in the rest of the beaten egg white in portions. Brush into the mould. Pre-bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 15 minutes.
4
Leave to cool in the mould (the base of the cake sinks slightly).
5
Seal the outside of the mould with aluminium foil (see tip). Mix 200 g cream cheese, 100 g sugar and 30 g starch for approx. 3 minutes. Stir in the rest of the cream cheese. At the highest setting, stir in 225 g sugar and 1 packet of vanilla sugar.
6
Stir in 3 eggs and sour cream briefly. Spread into the tin on the pre-baked cake base.
7
Place a springform pan wrapped in foil in a fat pan filled with hot water so that the water is about 2.5 cm high at the sides. Bake in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) 1 1⁄4-1 1⁄2 for hours.
8
Remove from the oven, remove aluminium foil. Let the cake cool in the mould for about 1 hour at room temperature, then put it in the fridge for at least 4 hours.
9
Remove the cake from the mould. Drain the berries, collect the juice and fill up with water at 1⁄2 l. Remove 6 tbsp. of juice, mix with 2 tbsp. of sugar and pudding powder. Boil up the rest of the juice. Stir in the pudding powder and simmer for about 1 minute while stirring.
10
Pull off the stove. Fold in the berries. Cool down for about 5 minutes. Spread on the cake from the middle. Chill for about 1 hour.