Sandra's New York Cheese Cake with raspberry sauce
150 mins
150 mins
Ingredients
- 7-10 Tbsp Per la base: 1 confezione di biscotto al burro Leibniz (200 g), 3 cucchiai di zucchero, 3-4 cucchiai di burro, zucchero vanigliato, sacchetto per il congelatore
- 7-10 Tbsp For the cream filling: 4 packs double cream Philadelphia cheese (200 g per pack), 1 pack yoghurt Philadelphia cheese (200 g), approx. 225 g (1 cup) sugar, 1 tablespoon flour, 1 tablespoon vanilla sugar, 1 pack sour cream, 4 eggs
- 7-10 Tbsp For the raspberry sauce: frozen raspberries or fresh raspberries (approx. 200 g), 4 tablespoons icing sugar, raspberry brandy to taste
Directions
- 1
Preheat the oven to 165°C (circulating air).
- 2
Coarsely crumble Leibniz Butter Biscuit, fill into a freezer bag, close and grind finer with a rolling pin. Fill from the freezer bag into a baking bowl. Add sugar, vanilla sugar and butter bit by bit.
- 3
Knead the mixture with your hands or with a dough hook until you get a sticky dough.
- 4
Pour the dough into a baking tin (diameter at least 20 cm). Use a tablespoon to form a distinct rim (height 2/3 of the baking tin). Bake for about 8-10 minutes and do not let it get too dark.
- 5
Then let the baking tin cool down.
- 6
Mix Philadelphia cheese, sugar, flour and vanilla sugar with a hand mixer. Add eggs one after the other and mix. Finally fold in sour cream.
- 7
Fill the cream filling into the baking tin. Carefully fill a baking tray 2/3 with water and put it in the oven (leads to an even baking result). Bake the cake for about 50 minutes.
- 8
Leave to cool for 1 hour at room temperature and then place in the refrigerator for another 3-4 hours.
- 9
For the raspberry sauce: Mash raspberries with icing sugar and raspberry brandy until a sauce is formed. Serve as a side dish with the cake. Enjoy!
- 10
Tip: The cake tastes even better after one day.
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