Amaretto cheesecake
easy
105 mins
105 mins
Ingredients
- 150 g Flour
- 250 g Sugar
- 2 packages Vanillin sugar
- 1 knife tip Baking Powder
- 1 pinch Salt
- 125 g soft butter
- 5 Eggs (size M)
- 250 g Mascarpone
- 500 g Low-fat curd
- 1 package Pudding powder "Semolina"
- 7 TABLESPOONS Amaretto (almond liqueur)
- 50 g Amarettini
- 50 g flaked almonds
- 1 TABLESPOON Icing sugar
- 7-10 Tbsp Mint
- 7-10 Tbsp Grease
Directions
- 1
Mix flour, 75 g sugar, 1 packet of vanillin sugar, baking powder and salt in a bowl. Add butter in pieces and knead everything into crumbles using the dough hooks of the hand mixer. Put the dough into a greased springform pan (26 cm Ø) and press it to a flat bottom by hand. Put it in a cold place. Beat the eggs with the whisk of the hand mixer until frothy.
- 2
Add 175 g sugar and 1 packet of vanilla sugar. Stir mascarpone, quark, pudding powder and amaretto until smooth. Stir in the egg cream. Put the quark mixture into the mould and smooth it down. Put some Amarettini aside. Crumble the rest. Sprinkle all amarettini and almond flakes on the quark mixture. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 70 minutes on the lower shelf. Cover if necessary after about 45 minutes. Place the cake on a cake rack, remove from the edge of the springform pan and allow to cool in the pan.
- 3
Crumble the rest. Sprinkle all amarettini and almond flakes on the quark mixture. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 70 minutes on the lower shelf. Cover if necessary after about 45 minutes. Place the cake on a cake rack, remove from the edge of the springform pan and allow to cool in the pan. Remove the cake from the tin. Decorate with mint and serve dusted with icing sugar
Nutrition Facts
340 kcal
34 g
17 g
9 g