Here in the Netherlands we have the Allerhande. It’s actually a cook magazine created and edited by the Albert Heijn which is a supermarket. I love the Allerhande, it’s nice and well written.
This month they are celebrating the 30th anniversary of the first issue and they have dedicated it to Bakery!!! It has 45 recipes and I would likt to try them all ( but i don’t think i will manage to)
Anyway, i decided to try this one. I LOVE cheesecake! I usually bake from another recipe (also learnt from the Allerhande) and wanted to try a new version of it.
This is the picture from the magazine:
And this is mine:
Here are the instuctions.
250g digestive biscuits ( roll 400 g )
120 g butter
11 tbsp cane sugar ( 500 g bag )
1 box blackberry ( 250 g , frozen) , thawed
1 box raspberries (250 g , frozen) , thawed
3 cups fresh cream cheese ( 200 g)
1 vanilla sugar
300g white chocolate , chopped
1 cup sour cream ( 125 ml , organic)
3 eggs , (organic)
prepare1. Preheat the oven to 175 ° C. Line the bottom of the springform pan with parchment paper . Grind the cookies in a food processor until crumbs . Melt the butter in a saucepan . Add 3 tbsp cane sugar and mix the cookie crumbs . Spread the mixture over the bottom of the springform pan and press with the back of a spoon. Bake the soil for about 15 min in the middle of the oven. Remove from the oven and let cool 15 minutes . Leave the oven turned on.
2. Meanwhile, bring a saucepan, combine blackberries and raspberries with 3 tablespoons sugar and 3 tablespoons water to a boil . Let boil 5 minutes on low heat. Pour the fruit mixture through a fine sieve into a bowl and press with the back of a spoon through it . Put the bowl in a layer of cold water in the sink and let the cool forest fruit sauce in 15 minutes . Stir occasionally .3. Meanwhile, stir the cream cheese in a large bowl and mix with the rest of the cane sugar and vanilla sugar . In another bowl, mix the chocolate with the cream and cook for 1 min at 500 watts in the microwave . Stir and heat until it is a smooth mass . Stir for 1 1 the eggs and mix the cream cheese mixture .4. Pour hot water into the roasting pan and place under the center of the oven .5 . Spoon the cream cheese mixture onto the biscuit base in the tin . Spread about 6 tablespoons berry sauce . Repeat 2 more times until the cream cheese mixture is . Keep the rest of the berry sauce covered in refrigerator . Make the skewer beautiful curls in the filling , creating a marbled pattern.6. Bake the cheesecake for 1 hour in the middle of the oven on a rack above the roasting pan. Turn off the oven and leave the cheesecake in the oven for 30 minutes to cool to prevent cracks. Let the cheesecake for 1 hour to cool on the counter. Cover it with cling film and put in the fridge for at least 2 hours . Serve with the rest of the berry sauce .
Not bad, ritght?
I’m going to enjoy it with a cup of coffee!
How was your weekend? Did you bake too?