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American style cheesecake
To prepare the dough you will need: 200 g
shortbread, crumbled (just put them into a freezer bag and roll over it with the rolling pin.) 2-3 tablespoons sugar 1 dash cinammon 75 g melted butter For the filling: 800 g 200 g 200 g 2 teaspoons 4 2 tablespoons 50 ml
cream cheese (e.g. Philadelphia) sour cream sugar vanilla extract eggs flour milk
For the topping: 100 g
sour cream, any fruit and/or fruitpurees you prefer
Butter your springform (26 cm) (can´t believe that´s the correct name in english, well, anyway, I mean your cake pan.) Mix the ingredients for the dough with a fork and pour them into your cake pan pushing with a spoon or your fingers. Let it rest a while in the fridge. Preheat your oven to 170C°. For the filling mix the sour cream and the cream cheese (both need to have room temperature) with sugar and the vanilla extract. Add the eggs one by one and at last add the flour and the milk. Carefully pour the filling onto the dough and bake it for 60 minutes. Let it cool in the oven with the ovendoor opened. This prevents your cheesecake from tearing. After it has cooled completely you can coat it with the sour cream and the fruit/ fruitpuree you have chosen. Serve the rest of the fruit sauce on the side. For the raspberry puree I used two packages of frozen raspberrys, a bit of powdered sugar and a little lemonjuice. Puree this with the hand blender and pass it through a hair sieve.