New York Cheesecake with raspberries

Name: New York Cheesecake with raspberries
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 7-10 Tbsp some + 45 g butter; 35 g Flour; 30 g + 30 g cornstarch; 1 TEASPOON Baking Powder; 7 Eggs (Gr. M); 80 g + 2 tablespoons + 100 g + 220 g sugar; 7-10 Tbsp Salt; 7-10 Tbsp Peel and juice from 1⁄2 Organic lemon; 900 g Double cream cheese (room temperature); 175 g Whipped cream; 600 g Raspberries; 2 TABLESPOONS Icing sugar; 7-10 Tbsp Aluminium foil; 7-10 Tbsp Cling film

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

7-10 Tbsp some + 45 g butter
35 g Flour
30 g + 30 g cornstarch
1 TEASPOON Baking Powder
7 Eggs (Gr. M)
80 g + 2 tablespoons + 100 g + 220 g sugar
7-10 Tbsp Salt
7-10 Tbsp Peel and juice from 1⁄2 Organic lemon
900 g Double cream cheese (room temperature)
175 g Whipped cream
600 g Raspberries
2 TABLESPOONS Icing sugar
7-10 Tbsp Aluminium foil
7-10 Tbsp Cling film

Directions

1
Grease the bottom and rim of a springform pan (26 cm Ø) well. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Melt 45 g butter. Mix flour, 30 g starch and baking powder.
2
Separate 4 eggs. Whisk the egg yolks with the whisks of the mixer for about 3 minutes until creamy, add 80 g sugar and 1 pinch of salt while stirring constantly. Continue stirring for about 5 minutes.
3
Sift the flour mixture over it and stir in. Stir in liquid butter and lemon peel. Beat 4 egg whites and 1 pinch of salt until stiff, adding 2 tablespoons of sugar at the end. Continue beating until a firm, shiny mixture is formed.
4
Approx. 1⁄3 Stir the beaten egg white into the dough, fold in the rest of the beaten egg white. Spread the dough smoothly in the springform pan. Bake in a hot oven for about 15 minutes. Take out and let cool in the tin.
5
Approx. 1⁄4 Mix cream cheese, 100 g sugar and 30 g starch with the whisks of the mixer on a low setting for approx. 3 minutes. Then stir in the remaining cream cheese. Stir in 220 g sugar at the highest setting.
6
Stir in 3 eggs one by one. Stir in the cream, stirring only until all ingredients are just mixed. Cover the springform pan with aluminium foil. Carefully spread the cheese cream on the base.
7
Place the springform pan in an ovenproof dish filled with hot water (or grease pan of the oven), so that the springform pan stands about 2.5 cm in hot water. Bake at the same temperature for approx. 1 hour until the cream hardly wobbles at all when shaking the tin slightly.
8
Take out and remove aluminium foil. Leave to cool in the mould for about 1 hour. Then cover with cling film and place in the refrigerator for approx. 4 hours, preferably overnight.
9
Remove the cake from the mould. Sort the raspberries, wash them carefully if necessary and let them drip off well on kitchen paper. Puree 200 g raspberries, lemon juice and icing sugar with a hand blender, then pass through a fine sieve.
10
Just before serving, pour the raspberry sauce over the cake and spread the rest of the raspberries on top.