Advocaat cheesecake

Name: Advocaat cheesecake
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 36 sheets Spring roll dough, deep-frozen (13x13 cm, for Chinese); 50 g Butter or margarine; 2 Eggs (size M); 2 Egg Yolk; 100 g Sugar; 500 g Low-fat curd; 6 TABLESPOONS Egg liqueur; 2 TABLESPOONS redcurrant jelly

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

36 sheets Spring roll dough, deep-frozen (13x13 cm, for Chinese)
50 g Butter or margarine
2 Eggs (size M)
2 Egg Yolk
100 g Sugar
500 g Low-fat curd
6 TABLESPOONS Egg liqueur
2 TABLESPOONS redcurrant jelly

Directions

1
Defrost the spring roll dough. Carefully separate the leaves and place 12 pieces on the work surface. Melt the fat, brush each leaf with it and cover with a second leaf.
2
Repeat this procedure. Press the pastry sheets into a muffin tin (12 troughs) and put aside. Beat the eggs, egg yolks and sugar with the whisk of the hand mixer until creamy. Add quark and egg liqueur, stir in and add approx. 2 tablespoons to each of the dough baskets.
3
Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for approx. 30 minutes on the lower shelf, remove from the muffin tin, place on a baking tray and bake for a further 5-10 minutes. Leave to cool on a rack.
4
Dissolve currant jelly at low heat and decorate the cheesecakes as desired.