Flamed New York Cheesecake with Wildberry and Avocado Ice Cream

Summary

Prep Time	2 hrs
Cook Time	50 mins
Total Time	7 hrs 50 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

For the ground:

175 g shortbread (s)
1 pinch salt
60 g butter, soft

For the cream:

For the meringue:

2 egg whites
15 ml lemon juice
2 tablespoon powdered sugar

For the ice cream:

600 ml blackberries or raspberries or blueberries, pureed
2 avocado (s), approx. 400 g
1 lime (s)
225 ml coconut milk, ice cold
150 g powdered suar
1 teaspoon cinnamon powder

For decoration:

fruits
gold leaf
Mint

For the waffles: (clamp cake)

Flamed New York Cheesecake with Wildberry and Avocado Ice Cream

Instructions

Halve the avocados, remove the stones and remove the pulp with a spoon. Rinse the lime with hot water, pat dry and squeeze out the juice.
Put 500 ml of fruit puree, the avocado pulp, coconut milk, lime juice, 125 g of powdered sugar and cinnamon in the blender and puree everything finely. Line a loaf pan with cling film. Fill the ice cream mixture into the mold, cover with cling film and place in the freezer for about 5 hours.
Before starting to prepare the clamp cakes, it is important that all ingredients are at the same room temperature.
Mix the butter and sugar together well. Add the egg and work in vigorously. Slowly stir in the flour and gradually whisk vigorously with the water to form a smooth dough and season with a packet of vanilla sugar and a pinch of salt. Let the dough soak for at least 2 - 3 hours.
After swelling with the malt beer, dilute with constant stirring. The dough has to be thin so that it can be baked into a crispy waffle with a clamp iron. The more liquid the dough, the more crispy the cake will be.
Depending on the number of people, between 10 and 20 pieces are produced. Set these waffles on their side to cool.
For the bottom of the cheesecake, finely crumble the butter biscuits, preferably in a sealable plastic bag and with a rolling pin. Put everything together with the butter and salt in a bowl and mix well. The butter should be evenly distributed. Then sprinkle everything in a springform pan lined with baking paper and press evenly with your hand.
For the cheese mixture, put half of the sugar, the inside of the vanilla pod, the egg yolks and the remaining ingredients in a large bowl. Mix everything with the whisk to a creamy cream. Beat the egg white and the other half of the sugar into a fine foam and fold it gently into the cream. The more carefully the egg whites are folded in, the airier the cake will be.
Now pour the mixture onto the prepared biscuit base in the springform pan and bake the cake for about 40 - 50 minutes at 150 ° C with convection in the preheated oven. Then let the cake rest for half an hour in the slightly opened oven.
Take the ice cream out of the freezer about 1 hour before serving, so you can form beautiful balls.
Remove the cake from the springform pan and cut it out with a serving ring with a diameter of approx. 5 cm. Place the cake with the scoop of ice cream on the plate and garnish with a cake.
For the meringue blobs, beat the egg white, lemon juice and powdered sugar to a stiff foam and splash onto the plate. Flame with the burner until the desired browning is achieved.
The fruits, the remaining fruit puree and the gold leaf decoratively round off the dessert.
Oliver prepared this recipe as a dessert in the program “The Perfect Dinner” - Day 3 in Berlin - on Wednesday, March 31st, 2021.

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