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Recipe: My NYC Cheesecake

The recipe for this cake I got from Jamie Oliver's book Jamie's America. Some quantities and ingredients I have modified quite easily, since the cheese cake on my first try has become a little too runny. So far, the cake came at different occasions on the table and is now always good. What I particularly like the recipe on the Vollkornkeksboden, the lime note that results from the juice and the abrasion and the meringue topping with grated coconut.

Ingredients:

• 300g wholemeal biscuits
• 120 g butter, melted
• 450 g cream cheese, reduced fat, room warm
• 450 g cream cheese, room warm
• 150 g sugar
• 5 large eggs
• juice of 6 limes (about 100 ml)
• finely grated zest of an untreated lime

For the meringue top:

• 3 large egg whites 110 g sugar
• 40 g dried coconut

Preparation:

Preheat oven to 160 °, a springform pan (24 cm) greased. The biscuits into fine crumbs process. But the cookies fill in a freezer bag and crumble with a rolling pin (It's easier of course with a food processor). Fold into the crumbs in the melted butter and spread the mixture as a base in the springform pan and press firmly. Then place the mold in the refrigerator. stir until smooth

For the filling first the cream cheese in a bowl. Then slowly stir in sugar and eggs. Finally, pour the lime juice and stir briefly. The mixture should now be quite thin, which is to take it exactly right and proper.

The spring form with the cooled bottom of the refrigerator and spread the filling evenly on it and smooth out.

now make the cake for 45-55 minutes in the oven. He is ready when the cheese still wobbled slightly.

get the cake from the oven and cool for 15 minutes, set the oven to 220 degrees and cook the meringue top. For this purpose, the 3 proteins so long with a hand mixer to beat until soft peaks form. Slowly add the sugar and beat the ground until it is fixed. Finally, the coconut subject.

the meringue with a spoon to spread evenly over the cake, possibly forming waves (for better appearance) and then the cake again for 5 minutes in the upper third of the Pell. The meringue top is finished as soon as it shimmers and knuprig is golden brown.

Now you have the cake cool completely and still spend a few hours in the refrigerator. I prepare the cake to always have one day before serving, so that night he had enough time to get the final touch in the refrigerator.

short spread lime before serving the abrasion on the cake - that's it.

NYC Cheesecake (baked for my birthday)