Bee sting cheesecake with caramel

Name: Bee sting cheesecake with caramel
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 300 g Butter; 250 g Flour; 360 g Sugar; 2 packages Vanillin sugar; 4 Eggs (size M); 7-10 Tbsp Salt; 750 g Low-fat curd; 1 package Pudding powder "Vanilla Flavor"; 2 TABLESPOONS liquid honey; 100 g Whipped cream; 60 g flaked almonds; 7-10 Tbsp Cling film; 7-10 Tbsp Flour; 7-10 Tbsp Aluminium foil; 7-10 Tbsp Oil

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

300 g Butter
250 g Flour
360 g Sugar
2 packages Vanillin sugar
4 Eggs (size M)
7-10 Tbsp Salt
750 g Low-fat curd
1 package Pudding powder "Vanilla Flavor"
2 TABLESPOONS liquid honey
100 g Whipped cream
60 g flaked almonds
7-10 Tbsp Cling film
7-10 Tbsp Flour
7-10 Tbsp Aluminium foil
7-10 Tbsp Oil

Directions

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
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 2 cm wide edge free 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
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 2 cm wide edge free 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. Melt 35 g sugar to a light caramel. Coat aluminium foil thinly with oil. Pull the caramel with a fork in thin threads over the aluminium foil. Let it cool down, break it into pieces and decorate the cake with it
4
Remove the edge of the springform pan after about 30 minutes. Let the cheesecake cool down. Melt 35 g sugar to a light caramel. Coat aluminium foil thinly with oil. Pull the caramel with a fork in thin threads over the aluminium foil. Let it cool down, break it into pieces and decorate the cake with it