Grilled New York Cheesecake

Summary

Prep Time	20 mins
Cook Time	1 hr 30 mins
Total Time	1 hr 50 mins
Course	Dessert
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

It is best to use a 26 or 28 springform pan for this New York cheesecake. First you can let the butter melt in the pot and meanwhile start crumbling the biscuits. Tip: The finer the crumbs, the better for the base. Now the crumbs can be mixed with the melted butter and then distributed evenly on the bottom of the springform pan. It is advisable to line the springform pan with baking paper beforehand. Simply place the parchment paper over the bottom of the pan, put the edge over it and close. Simply cut off the protruding edge.
The base is then baked indirectly at 180 ° C for approx. 7 minutes. However, this does not become firm but remains soft. The pre-baked base and springform pan are then placed in the refrigerator for about 15-20 minutes to cool.
Now you can start preparing the crowd. The easiest way to do this is in a food processor, but it can of course also be done by hand. You don`t have to pay attention to any order here. Just add the quark, mascarpone, eggs, sugar and the scraped pulp of the vanilla pod into the bowl and mix everything into a smooth mixture.
This is now distributed on the cooled floor and smoothed out. The whole thing can now sit back on the grill, which should now be set to a maximum of 160 ° C. If you want to make things easier for yourself, you can of course use the oven, which is also set to 160 ° C top and bottom heat. The cake is now baked at 160 ° C for approx. 40 - 60 minutes.
I have found that the baking time can vary a lot. Set the temperature a little lower and just let the cake bake longer. Just make sure that the edges don`t turn brown.
As in the past with Omma, a wooden skewer is used to test whether the cake is ready. Simply stick the skewer in the middle of the cake. If the liquid mass sticks to the skewer when it is pulled out, it should continue to bake. Do not be surprised if the mass is still relatively wobbly and soft, especially in the middle. It becomes even firmer when it cools, but stays nice and creamy even when cooled. Therefore, the cake should cool for a few hours before the first cut, or even better, be prepared the day before;)

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