150 g of unsalted butter
300 g digestive biscuits
1 cup of granulated sugar
1 cup corn (corn starch)
2 teaspoons vaniljsocker
600 g of cream cheese
2.5 dl quark 10%
1 cup whipping cream
200 g of white chocolate (preferably with lemon / lime flavor)
1 cup frozen blueberries
James: This is probably the most decadent and dense cheesecake I know.
New York cheesecake with blueberries
1. Preheat oven to 175 degrees, hot air. Melt the butter.
2. Crush the digestive biscuits in the blender and stir in the melted butter.
3. Extract the mixture was a hard mold with removable bottom. Bake ground for 10 minutes and then cool.
4. Mix sugar, corn flour, vanilla sugar in a bowl. Pour Kesella and cream cheese and whip cream with an electric mixer.
5. Raise the oven temperature to 200 degrees. Add eggs and beat well. Pour in the cream little by little while whisking.
6. Melt white chocolate in a water bath and stir it into the cheesecake batter.
7. Fill batter over kakbotten and sprinkle over the berries on top. Bake your cheesecake for 30 minutes. You can cover the cheesecake with aluminum foil after receiving a golden color to it should not be burnt. Turn off the oven and let the cake stand in the residual heat for 30 minutes.
8. Let your cheesecake stand in the refrigerator overnight or 6-8 hours for it to settle and become easier to slice into neat pieces.