The American cheesecake is rich, sweet and sweet. A small piece is enough to delight the day.
Fresh chewy berries are suitable to accompany the American cheesecake. Mari Moilanen
– American cheesecake is one of my favorite cakes. This baked Yankee version beats all other cheesecakes with its taste and creamy texture, says the food supplier Mari Moilanen Something tasty on the blog.
The cake is so rich that it is worth pureing the fresh sauce from the bitter berries.
American cheesecake
(For 12 people)
Base:
100 g of butter
150 g Digestive biscuits
2 tablespoons cane sugar
Cheese filling:
900 g cream cheese (eg Philadelphia)
3 dl cane sugar
2 teaspoons genuine vanilla
3 tablespoons spelled flour
Grated 1 peel of lemon
2 tablespoons lemon juice
2 eggs + 2 yolks
200 g of French cream
Berry sauce:
200 Finnish red currants
250 g of Finnish strawberries
1 teaspoon genuine vanilla
3 1/2 tablespoons icing sugar
1. Crush the Digestive biscuits into a fine crumb. Melt butter. Stir in the butter and cane sugar among the biscuits. Line the 22 cm loose pan with baking paper. Press the biscuit base lightly onto the bottom of the loose-bottomed pan and bake at 180 degrees for 10 minutes.
2. Whisk the cream cheese until supple. Mix cane sugar, real vanilla and spelled flour together. Add the dry ingredients, lemon zest and lemon juice to the cream cheese. Add the eggs one by one, beating. Add the French cream and mix lightly.
3. Bake at 180 degrees for 10 minutes first. Lower the oven temperature to 120 degrees and bake for another 1 hour and 45 minutes. Turn off the oven and leave it in the oven for an hour. Allow to cool for the next day in the refrigerator.
4. Prepare the berry sauce by first melting the red currants and strawberries. Puree the berries in a blender or stick blender and season with real vanilla and icing sugar. Garnish the cake with fresh raspberries, red currants and blackberries.