NEW YORK CHEESECAKE WITH LEMON, RASPBERRIES AND ARLA NATURAL CREAM CHEESE

INGREDIENTS

BASE:

175 g melted butter

400 g crushed digestive biscuits

FILLING:

700 g Arla Natural Cream Cheese

2 eggs

2 egg yolks

150 g sugar 

1 vanilla pod 

Zest and juice of 1 lemon

200 g crème fraiche 18%

150 g raspberries

TOPPING:

200 g crème fraiche 18% 

50 g powdered sugar 

METHOD

BASE

Break the biscuits and mix into fine crumbs. Melt butter and mix well with the crumbs. Line the base of a spring form cake tin (24 cm in diameter) with parchment paper and the side with butter and return the side of the pan to the base. Press the biscuit mix into the tin and up the side (about 6 cm) until the biscuit base is even and smooth. Bake the base in the oven 5 minutes at 160° C and leave it to cool.

FILLING

To make the filling, split the vanilla pod and scrape out the seeds and mix with sugar and Arla Natural Cream Cheese. Mix in eggs, egg yolks, crème fraiche and lemon juice and zest and blend until the mixture is smooth. Place the raspberries on the biscuits base and pour in the cream cheese filling. Bake in the oven for 40 minutes at 160° C. 

The cheesecake must be solid as pudding – test this by knocking on the side of the cake tin to check the consistency. After baking, let the cheesecake rest outside the oven for approx. 10 minutes. Whip crème fraiche and powdered sugar together and spread it on the baked cheesecake. Bake it in the middle of the oven for 10 minutes at 160° C. Let the cheesecake cool completely and place the cake covered in the refrigerator for at least 3 hours – or best overnight before serving.

SERVING

Remove from refrigerator and decorate with fresh berries.