American cheesecake

Name: American cheesecake
Cook time: 2 h
Total time: 2 h
Yield: 24
Ingredients: 250 g Butter; 200 g Rusk; 192 g Diabetic sweetness; 7-10 Tbsp pulp of 1 vanilla pod; 800 g Double cream cream cheese; 300 g clotted cream; 750 g Low-fat curd; 7-10 Tbsp grated zest of 2 untreated lemons; 7 Eggs (size M); 45 g Flour; 75 g Cornstarch; 1 untreated lemon and lime for decoration; 7-10 Tbsp Grease

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 24

250 g Butter
200 g Rusk
192 g Diabetic sweetness
7-10 Tbsp pulp of 1 vanilla pod
800 g Double cream cream cheese
300 g clotted cream
750 g Low-fat curd
7-10 Tbsp grated zest of 2 untreated lemons
7 Eggs (size M)
45 g Flour
75 g Cornstarch
1 untreated lemon and lime for decoration
7-10 Tbsp Grease

Directions

1
Grease a fat pan of the oven. Melt 100 g butter. Crumble the rusk and mix with the melted butter. Put the mixture into the fat pan and press it smooth. Chill for about 20 minutes. In the meantime, stir 150 g butter with the diabetic sweetener and vanilla pulp until creamy. Add cream cheese, sour cream, quark, lemon peel and eggs and stir until smooth.
2
Mix flour with starch and also stir in. Spread the cheese mixture on the rusk base until smooth. Bake in the preheated oven (electric cooker: 200 °C /circulating air: not suitable/ gas: level 3) for about 10 minutes. Switch the temperature down (electric oven: 100 °C /gas: level 1) and bake for about 1 1/4 hours. Let the cake cool down, cut into 12 squares and divide them diagonally. Wash lemon and lime, dab dry and cut into very thin slices. Decorate cake pieces with it