New York Blueberry Cheesecake

Ingredients (4 servings):

For the bottom:

• 100g Cookies
• 70g Butter
• 1/ts Salt

For the filling:

• 330g Cream cheese
• 100g Sugar
• 10g Cornstarch
• 60g Cream
• 1 Egg
• 1ts Vanilla paste

For the topping (if wanted):

• 150g Fruits
• 2g (1 sheet) Gelantine
• Sugar
• Lemon juice

Preparation:

• For the base, first crush the cookies and then mix with the butter and salt.
• The dough should taste salty to contrast with the sweet filling later.
• Close the dessert rings on one side with aluminum foil so that water can penetrate into the interior of the dessert rings in the subsequent water bath.
• Divide the dough evenly between the dessert molds and refrigerate.
• Beat about a third of the cream cheese and sugar with the starch the vanilla paste to a foamy consistency.
• Add the remaining ingredients at a lower mixing speed and then beat again for approx. 5 min.
• Pour the mixture into the dessert molds on top of the cookie bottom, making sure that the dessert rings are not completely filled otherwise it may overflow during baking.
• Then bake in a water bath at 180°C for about 30 min. The dough should not move when lightly shaken.
• After baking, allow to cool for 2 hrs.
• When the cheesecake has cooled down first puree the fruit. You can use as good as any fruit whether blueberries, strawberries, lemons…depending on your taste.
• Then put the fruit in a saucepan with the sugar and lemon juice, first bring to boil and then simmer for another two to three minutes.
• Dose the sugar and lemon juice according to the fruit used and the desired taste. Since the cream cheese filling is very sweet, the topping should be rather sour. Together with the salty base, it will be a great combination.
• Then let the topping cool to about 50°C and stir in the gelatin previously soaked in cold water and then spread evenly over the cheesecakes in the dessert rings and chill in the refrigerator for at least 4 to 6 hrs.

Pictures…