American cheesecake

Name: American cheesecake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 600 g Double cream cream cheese; 250 g Schmand; 125 g Sugar; 1 package Vanillin sugar; 4 Eggs (size M); 1 package Sauce powder "Vanilla flavor; 75 g Apricot Jam; 125 g Pecan nuts (alternatively walnuts); 7-10 Tbsp Fat and flour; 7-10 Tbsp Icing sugar and lime slices

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

600 g Double cream cream cheese
250 g Schmand
125 g Sugar
1 package Vanillin sugar
4 Eggs (size M)
1 package Sauce powder "Vanilla flavor
75 g Apricot Jam
125 g Pecan nuts (alternatively walnuts)
7-10 Tbsp Fat and flour
7-10 Tbsp Icing sugar and lime slices

Directions

1
Place the cream cheese and sour cream in a mixing bowl and blend until smooth with the whisk of the hand mixer. Add sugar and vanillin sugar and stir until the sugar has dissolved. Stir in eggs briefly. Sift the sauce powder onto the eggs and stir in. Pour the mixture into a well greased springform pan (26 cm Ø) sprinkled with flour.
2
Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 10 minutes. Lower the oven temperature (electric oven: 150 °C/ gas: level 1) and bake for another 40 minutes. Leave to rest for approx. 15 minutes in the switched-off oven. Remove from the oven, immediately remove from the edge of the springform pan, place on a grid and allow to cool. In the meantime, pass the jam through a fine sieve. Chop the pecan seeds. Spread a circle (approx. 26 cm Ø) with the pecan seeds on a cake plate. Place the cheesecake directly on top and press down gently. Coat all around with the jam.
3
Chop the pecan seeds. Spread a circle (approx. 26 cm Ø) with the pecan seeds on a cake plate. Place the cheesecake directly on top and press down gently. Coat all around with the jam. Dust the edge with icing sugar as desired. Serve decorated with slices of lime