New-York cheesecake with fresh fruits
40
50
10 to 12
No
Ingredients
- 300 ml (1 1/4 cup) of cookies breadcrumbs (Graham style)
- 45 ml (3 tablespoons) of brown sugar
- 45 ml (3 tablespoons) of melted butter
- 2 to 3 drop of vanilla flavoring
- 60 ml (1/4 cup) of almond powder
For the cake:
- With an electric mixer, whip at high speed cake's ingredients, until homogenization.
- Pour the preparation over the crust and equalize with a spatula.
- Oven bake for 50 to 60 minutes until cake center is firm. Cool down. Cover and refrigerate 2 to 3 minutes.
For the garnishing:
- With an electric mixer, whip cream at high speed until it's firm.
- Add sugar powder at low speed.
- Set strawberries at cake center.
- With a pastry bag with a fluted socket, garnish cake with whip cream rosace.
- Garnish with mint leaves if desired.
Preparation
Side-by-side mode
- Preheat the oven at 350°F (180°C). In a large bowl, mix all crust ingredients (cookies breadcrumbs, brown sugar, melted butter, vanilla flavoring, almond powder).
- Spread the preparation at the bottom of a springform mold of 20 cm (8 inches) and firmly press to make crust.
For the cake:
- With an electric mixer, whip at high speed cake's ingredients, until homogenization.
- Pour the preparation over the crust and equalize with a spatula.
- Oven bake for 50 to 60 minutes until cake center is firm. Cool down. Cover and refrigerate 2 to 3 minutes.
For the garnishing:
- With an electric mixer, whip cream at high speed until it's firm.
- Add sugar powder at low speed.
- Set strawberries at cake center.
- With a pastry bag with a fluted socket, garnish cake with whip cream rosace.
- Garnish with mint leaves if desired.
