Bee sting cheesecake

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Mix 100 g butter in pieces, flour, 75 g sugar, 1 packet of vanilla sugar, 1 egg and 1 pinch of salt with the dough hooks of the hand mixer. Quickly work into a smooth dough with your hands. Wrap in cling film and chill for about 30 minutes. Roll out the dough into a circle (approx. 34 cm Ø) on a floured work surface. Line a springform pan (26 cm Ø; 8 cm high) with it. Pull the dough up about 4 cm along the edge.

2. 2

   Prick the base several times with a fork. Put it in a cold place. Beat 100 g butter, 150 g sugar and 1 packet vanilla sugar with the whisk of the hand mixer until frothy. Separate 3 eggs and stir in egg yolks one after the other. Stir in curd and pudding powder. Beat egg whites and a pinch of salt until stiff and fold in. Pour the quark mixture onto the base and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 40 minutes. Bring 100 g butter, 100 g sugar, honey and cream to the boil and simmer for about 5 minutes. Stir in almonds. Spread on the middle of the cake surface, leaving a rim of about 2 cn wide and bake for another 20 minutes. Remove the cake from the edge of the springform pan and let it cool in the pan on a grid.

3. 3

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 40 minutes. Bring 100 g butter, 100 g sugar, honey and cream to the boil and simmer for about 5 minutes. Stir in almonds. Spread on the middle of the cake surface, leaving a rim of about 2 cn wide and bake for another 20 minutes. Remove the cake from the edge of the springform pan and let it cool in the pan on a grid. Remove the edge of the springform pan after about 30 minutes. Let the cheesecake cool down. Dust the edge of the cake with icing sugar and decorate with mint

Nutrition Facts

KCAL
530 kcal

CARBS
53 g

FATS
29 g

PROTEINS
14 g