New York Cheesecake with raspberry mirror

Name: New York Cheesecake with raspberry mirror
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 7-10 Tbsp some + 75 g butter; 150 g Oat biscuits; 75 g Rusk; 7-10 Tbsp Salt; 3 Eggs (Gr. M); 125 g Sugar; 1 package Vanilla sugar; 250 g Low-fat curd; 600 g Double cream cheese; 300 g Raspberries; 1 coated tablespoon of cornflour; 1 large freezer bag

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

7-10 Tbsp some + 75 g butter
150 g Oat biscuits
75 g Rusk
7-10 Tbsp Salt
3 Eggs (Gr. M)
125 g Sugar
1 package Vanilla sugar
250 g Low-fat curd
600 g Double cream cheese
300 g Raspberries
1 coated tablespoon of cornflour
1 large freezer bag

Directions

1
Preheat oven (electric cooker: 170 °C/circulating air: 145 °C/gas: see manufacturer). Grease the springform pan (26 cm Ø). For the base, place the biscuits and rusks in a large freezer bag, seal and roll over with a pastry roll until everything is finely crumbled.
2
Melt 75 g butter. Mix with 1⁄2 TL salt and rusk biscuit crumbs. Pour into the mould and press to a base. Bake in a hot oven for about 10 minutes.
3
Meanwhile, for the cheese cream, beat eggs, sugar and vanilla sugar with the whisks of the mixer until foamy. Stir in curd and cream cheese. Remove the mould from the oven. Spread the mixture evenly.
4
Bake at the same temperature for another 40 minutes.
5
Take out the cake. Immediately loosen carefully from the edge of the mould with a knife so that the cheese cream does not tear. Let it cool down.
6
For the fruit sauce puree the raspberries, pass through a fine sieve and bring to the boil. Mix the starch with 2 tablespoons of cold water until smooth and stir into the fruit puree. Simmer for about 1 minute while stirring. Leave to cool and spread carefully on the cheesecake.
7
Cool for at least 2 hours.