New York-Style Cheesecake With White Coffee Ice Cream & Coffee Sauce
0.75 h
4 raciones
Difficulty:
Media
Ingredients
FOR THE CAKE BASE
150 g crumbled sponge cake
45 g sugar
60 g special Swiss butter liquid
FOR THE FILLING
800 g skimmed cottage cheese
200 g crème fraîche
200 g sugar
½ Tahiti vanilla pod
40 g white flour
50 g full cream
3 eggs
FOR THE COFFEE SAUCE
2.5 dl milk
½ Tahiti vanilla pod
50 g sugar
25 g powdered vanilla cream
1 ristretto
50 g full cream.
PREPARATION
Grease and flour the removable baking pan/ring (22 cm diameter x 5 cm high). Melt the special Swiss butter in a pan. Mix the crumbled sponge cake with the sugar and the butter. Using a spoon, flatten the mixture to form the base. Now, split the vanilla pod in half and grate the flesh of one half. Then, mix together all the ingredients for the filling and add onto the base in the baking pan.
Bake the cheesecake at about 180ºC in a convection oven for 40 to 60 minutes. Leave to cool down in the oven with its door open. Not doing this will lead to cracks in the cake. Carefully remove the cool cake from the pan. Cut a slice and place in the centre of a plate. Decorate the plate with a line of coffee sauce. Lastly, place a ball of coffee ice cream on the plate.
TIP
For the coffee sauce: boil 2 dl milk, the vanilla pod, grated vanilla flesh and sugar together. Then, remove the vanilla pod. Separately, mix the powdered cream with the remaining milk. Stir everything, boil and cool rapidly in iced water. Then, mix with the beaten full cream and ristretto.
