New York Cheesecake with Cherries | Cheesecake with Philadelphia and chocolate topping

Instructions

Biscuit Base

1. In a blender or food processor, grind the shortbread biscuits into fine crumbs.
2. Add the butter, 2 tablespoons sugar and a pinch of salt and mix well.
3. Grease a 26 cm springform pan with butter.
4. Fluff up the crumbs spread over the cake base and press down firmly with a glass base.
5. Wrap the springform pan with 2-3 layers of aluminum foil and place in the fridge for 15 minutes.
6. Bake the biscuit base in a preheated oven at 180 °C for 15 minutes until golden brown. Let the base cool for 30 minutes.

Cheese filling

1. In a food processor or with a mixer on low speed, beat the cream cheese.
2. Add the flour, sugar and vanilla sugar.
3. Add the dry mixture in portions to the cheese mixture and blend in with the mixer Work in at low speed.
4. Stir in the sour cream.
5. Beat 5 eggs one after the other and stir everything into an airy and homogeneous cheese mixture.
6. Pour the cheese filling onto the slightly cooled cake base.
7. Place the cheesecake tin on a baking tray and bake for approx. Pour 2 liters of boiling water into the pan, so that the water reaches halfway up the springform.
8. Bake the New York Cheesecake at 180°C for 45 minutes and then at 160°C for a further 30 minutes. Turn off the oven and leave the cheesecake to cool with the oven door open for 1 hour.
9. New York Cheesecake Let stand at room temperature for another 1 hour and then place in the fridge for 6-8 hours.

Topping

1. Heat the couverture and cover the Distribute cheesecake.
2. Top with fresh cherries and serve.