Taste the authentic New York cheesecake made with the Bimby: velvety cream and a crunchy base. Try it now and bring American tradition to your table!
Chop the biscuits with the sugar for 20 sec. speed 9. Set aside
Melt the butter for 2 minutes at 37 degrees speed 1
Add the biscuits and mix for 20 sec. speed 5
Line a 26 cm springform pan with the mixture and let it rest in the refrigerator for at least 30 minutes.
Whisk the egg whites until stiff peaks form (you can do this with the Bimby, but the bowl must be thoroughly washed and dried. For convenience, I use a regular mixer).
Insert the butterfly attachment and whip the egg yolks and sugar together for 20 sec. speed 2
Add the robiola, cream, flour, and vanillin for 20 sec. speed 2
Add the egg whites and gently mix them in so they do not deflate for 50 sec. speed 1
Pour the cream onto the biscuit base and bake in a preheated oven at 160 degrees for about 90 minutes.
When the cake is cold, melt the jam with the water in a saucepan over low heat and pour it over the cake.
Stati Uniti d'America
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| Energy (kcal) | 335.32 |
| Carbohydrates (g) | 29.53 |
| of which Sugars (g) | 18.43 |
| Fat (g) | 22.25 |
| of which Saturates (g) | 12.05 |
| Protein (g) | 5.86 |
| Fiber (g) | 0.8 |
| Sale (g) | 0.19 |
