… of my cheese cake 😉
After I tried one of the ready-made mixes for the classic New York Cheese Cakes I was pretty dissapointed. The taste wasn’t anywhere near I would expected it to be. So I searched chefkoch.de for a proper recipe and tried it myself. Here’s what I came up with. Tested it now several times on my poor guinea pig colleagues and they seemed to like it 😉
- 250 g of whole wheat cookies. I prefer the “Hobbits” from Brandt
- 125g Butter
- 160g Sugar
- 2 bags of Vanilla Sugar (2x 10g)
- 500g curd (“Quark” in german, 40% fat)
- 530g cream cheese (“Frischkäse” in german, e.q. Philadelphia)
- 3 eggs medium size
For the base first crumble the cookies in a bowl. Then mix them with the melted butter (just put the butter for a few seconds in the Microwave until it almost completely liquid) to for a nice dough. Put that into your baking form (I’m using a standard sized 26cm diameter form). Make it nice and flat and eventually compress it with the plain bottom of a cup to make it fully flat and compact.
Put the base into the oven at app. 170°C to let it get crunchy again while you prepare the filling.
For the filling put all the remaining ingredients (curd, cream cheese, eggs, sugar, vanilla sugar) in a large bowl and mix at highest speed until it becomes a smooth creamy mass. Now get the base again out of the oven and pour the filling on top of it. It should be liquid enough to flatten out on its own.
Now let it bake in the oven for app. 40min at 170 – 180° C. It’s done when the edges turn slighly yellow or the shine in the middle is just gone. It may still look pretty liquid, but it will get solid whet it cools down.