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Ein Grund warum ich den Hebrst so liebe, denn es heißt nicht nur angenehme, sonnige Tage, bunte Blätter und wunderschöne Landschaften – nein es heißt auch Zwetschken, Birnen, Preiselbeeren, Gansl, Wild und Apfelkuchen. Passend zur Saison wurde also gestern fleißig gebacken und die geschenkten Birnen aus dem niederösterreichischen Garten zu süßen Birnen Preiselbeer Muffins verarbeitet! 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Hier geht's zum Rezept!","birnen-preiselbeer-muffins","freets/blog/birnen-preiselbeer-muffins",-3590,[],"37834ee7-6057-4854-a2dd-a9b29bed45ce",[],{"name":881,"created_at":882,"published_at":229,"updated_at":883,"id":884,"uuid":577,"content":885,"slug":1156,"full_slug":1157,"sort_by_date":181,"position":1158,"tag_list":1159,"is_startpage":25,"parent_id":661,"meta_data":181,"group_id":1160,"first_published_at":1161,"release_id":181,"lang":187,"path":181,"alternates":1162,"default_full_slug":181,"translated_slugs":181},"How to make a New York Cheesecake","2023-03-30T12:58:03.907Z","2026-05-20T09:34:50.520Z",284551336,{"poi":15,"_uid":886,"body":887,"tags":1131,"title":1136,"excerpt":1137,"sponsor":15,"keywords":1138,"og_image":1139,"og_title":1140,"component":643,"description":1141,"sponsor_logo":1144,"canonical_url":15,"featuredImage":1146,"og_description":1155,"sponsor_additional_text":15},"c50cbd43-abbf-4cc5-b8c9-d1ae8007bf34",{"type":236,"content":888},[889,893,894,899,903,904,913,1005,1006,1010,1114,1122],{"type":239,"content":890},[891],{"text":892,"type":243},"Natürlich bin ich ein Fan von österreichischen Mehlspeisen. Natürlich liebe ich Kaiserschmarren und Apfelstrudel, Topfenknödel oder Sachertorte. Aber man darf sich ja auch nicht den anderen Köstlichkeiten verschließen und schon gar nicht bei Mehlspeisen, ganz klar. Daher geht’s heute zu einem urbanen und außereuropäischen Rezept: einem New York Cheesecake. ",{"type":239},{"type":250,"attrs":895,"content":896},{"level":414},[897],{"text":898,"type":243},"Das solltest du beim Cheesecake vorher beachten",{"type":239,"content":900},[901],{"text":902,"type":243},"Man braucht viel Zeit, weil der Cheesecake lange im Rohr sein muss. Nicht viel Arbeit also, sondern einfach viel Backzeit. So ganz schnell, weil in einer Stunde Besuch kommt, geht’s also nicht. Dafür ist er im Kühlschrank aufbewahrt mindestens eine Woche haltbar. 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(",[1020],{"type":246,"attrs":1021},{"color":15},{"text":1023,"type":243,"marks":1024},"Tipp",[1025,1026],{"type":551},{"type":246,"attrs":1027},{"color":15},{"text":1029,"type":243,"marks":1030},": wenn du die Butter gleich mit ins Backrohr stellst, wird sie ohne zusätzlichen Energieaufwand geschmolzen)",[1031],{"type":246,"attrs":1032},{"color":15},{"type":239},{"type":265,"content":1035},[1036,1043],{"type":239,"content":1037},[1038],{"text":1039,"type":243,"marks":1040},"Danach die Kekse in einer Küchenmaschine zu groben Bröseln verarbeiten ",[1041],{"type":246,"attrs":1042},{"color":15},{"type":239},{"type":265,"content":1045},[1046,1053],{"type":239,"content":1047},[1048],{"text":1049,"type":243,"marks":1050},"Die Keksbrösel mit der geschmolzenen Butter vermengen und in eine Springform geben. Den Boden und Rand damit auskleiden, ca. 7cm dick, oder, was wohl in der Praxis einfacher ist: fingerdick. Zur Hilfe empfiehlt sich ein rundes Glas zum Festdrücken, damit der Keksteig auch picken bleibt. Nach vollbrachtem Werk, sich fürs Durchhalten auf die Schulter klopfen.",[1051],{"type":246,"attrs":1052},{"color":15},{"type":239},{"type":265,"content":1055},[1056,1063],{"type":239,"content":1057},[1058],{"text":1059,"type":243,"marks":1060},"Die Form ins Backrohr und ca. 10 min backen, bis der Keksteig gerade beginnt dunkel zu werden. Raus aus dem Ofen und denselben auf 220°C aufheizen.",[1061],{"type":246,"attrs":1062},{"color":15},{"type":239},{"type":265,"content":1065},[1066,1084],{"type":239,"content":1067},[1068,1073,1079],{"text":1069,"type":243,"marks":1070},"Währenddessen den Frischkäse, die Crème fraîche, Zucker, Zitronenschale und Vanillemark in eine Schüssel geben und ca. 5 min durchmixen. 2 Eier dazu und weiter mixen, danach wieder 2 Eier dazu und weiter mixen. Am Ende sollte alles gut durchgemixt sein und eine schöne dickflüssige cremige Masse entstanden sein. Die Masse in den gebackenen Keksboden in der",[1071],{"type":246,"attrs":1072},{"color":15},{"text":1074,"type":243,"marks":1075}," ",[1076,1077],{"type":258},{"type":246,"attrs":1078},{"color":15},{"text":1080,"type":243,"marks":1081},"Springform geben und ab damit ins Rohr.",[1082],{"type":246,"attrs":1083},{"color":15},{"type":239},{"type":265,"content":1086},[1087,1094],{"type":239,"content":1088},[1089],{"text":1090,"type":243,"marks":1091},"Wieder ca. 10 min im Rohr lassen, bis die Oberfläche goldgelb wird. Dann die Temperatur auf 180° reduzieren und den Cheesecake 80min backen, damit er fest wird.",[1092],{"type":246,"attrs":1093},{"color":15},{"type":239},{"type":265,"content":1096},[1097,1104],{"type":239,"content":1098},[1099],{"text":1100,"type":243,"marks":1101},"Nun ist nur noch Warten angesagt. Nach 80min das Rohr abstellen und den fertigen Kuchen 2–3 Stunden im Rohr stehen lassen. Sinn und Zweck ist es, dass er den Temperaturunterschied gut verkraftet und keine Sprünge bekommt.",[1102],{"type":246,"attrs":1103},{"color":15},{"type":239},{"type":265,"content":1106},[1107],{"type":239,"content":1108},[1109],{"text":1110,"type":243,"marks":1111},"Schlussendlich den Cheesecake mit den Früchten garnieren und mit Staubzucker bestreuen (am besten durch ein feines Sieb, damit es auch schön ausschaut); und dann – einfach genießen!",[1112],{"type":246,"attrs":1113},{"color":15},{"type":239,"content":1115},[1116],{"text":1117,"type":243,"marks":1118},"Quelle: frisch gekocht. 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