American cheesecake

Name: American cheesecake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 150 g Amaretti; 1/2 TEASPOON Cinnamon; 600 g Double cream cream cheese; 150 g ripened cream; 7-10 Tbsp Juice of 1 lime; 100 g Sugar; 4 Eggs (size M); 1 TABLESPOON Flour; 100 g Apricot Jam; 7-10 Tbsp Lime peel and corners; 7-10 Tbsp Grease; 1 Freezer bag

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

150 g Amaretti
1/2 TEASPOON Cinnamon
600 g Double cream cream cheese
150 g ripened cream
7-10 Tbsp Juice of 1 lime
100 g Sugar
4 Eggs (size M)
1 TABLESPOON Flour
100 g Apricot Jam
7-10 Tbsp Lime peel and corners
7-10 Tbsp Grease
1 Freezer bag

Directions

1
Put Amaretti in a freezer bag, crush it with the cake roll and mix it with cinnamon. Grease the bottom of a springform pan (26 cm Ø). Spread crumbs well on top. Stir cream cheese, sour cream and lime juice until smooth. Add sugar and stir until dissolved.
2
Stir in eggs and flour. Carefully fill the mixture into the tin and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 10 minutes. Reduce the oven temperature (electric oven: 150 °C/ convection oven: 125 °C/ gas: level 1) and continue baking for approx. 40 minutes. After half of the baking time loosen the cake edge with a knife. Leave the cake to rest for 30 minutes in a switched-off oven. Let it cool down on a cake rack. Take the cake out of the tin and place it on a plate. Heat the jam, pass through a sieve and place on the cake. Keep cool until serving.
3
Leave the cake to rest for 30 minutes in a switched-off oven. Let it cool down on a cake rack. Take the cake out of the tin and place it on a plate. Heat the jam, pass through a sieve and place on the cake. Keep cool until serving. Decorate with lime peel and corners as desired