New York cheesecake with the Bimby

Preparation

1. STEP 1 OF 10

   Chop the biscuits with the sugar for 20 sec. speed 9. Set aside

2. STEP 2 OF 10

   Melt the butter for 2 minutes at 37 degrees speed 1

3. STEP 3 OF 10

   Combine the biscuits and mix for 20 sec. speed 5

4. STEP 4 OF 10

   Line a 26 cm springform pan with the mixture and let it rest in the refrigerator for at least 30 minutes.

5. STEP 5 OF 10

   Beat the egg whites until stiff peaks form (this can be done with the Bimby, but the bowl must be well washed and dried. For convenience, I use a regular mixer).

6. STEP 6 OF 10

   Place the butterfly and beat the egg yolks and sugar together for 20 sec. speed 2

7. STEP 7 OF 10

   Add the robiola, cream, flour, and vanilla powder for 20 sec. speed 2

8. STEP 8 OF 10

   Gently fold in the egg whites to avoid deflating them for 50 sec. speed 1

9. STEP 9 OF 10

   Pour the cream over the biscuit base and bake in a preheated oven at 160 degrees for about 90 minutes.

10. STEP 10 OF 10

    When the cake is cold, melt the jam with the water over low heat in a saucepan and pour over the cake.

General Information

Analysis

Macronutrients (100 gr)