Cheesecake
easy
Ingredients
- 150 g Butter
- 100 g Marzipan raw mass
- 300 g Flour
- 300 g Sugar
- 1 pinch Salt
- 1 package Vanillin sugar
- 1 Egg yolk (size M)
- 50 g chopped almonds
- 1 glass (212 ml) Wild cranberries in their own juice
- 4 ripe pears (about 225 g each)
- 4 TABLESPOONS Lemon juice
- 4 Eggs (size M)
- 7-10 Tbsp grated rind of 1 untreated lemon
- 500 g Low-fat curd
- 250 g Double cream cream cheese
- 1 package Pudding powder "Vanilla Flavor"
- 2 TABLESPOONS Breadcrumbs
- 1 TABLESPOON flaked almonds
- 7-10 Tbsp Grease
- 7-10 Tbsp Variation: 1 tablespoon icing sugar
Directions
- 1
Dice butter and marzipan for the crumbles. Put flour, 150 g sugar, 1 pinch of salt, vanillin sugar, egg yolk, butter, marzipan and chopped almonds in a bowl. Work into crumbles with your hands. Drain the cranberries well in a sieve. Wash, peel and halve the pears and cut out the core. Sprinkle with lemon juice. Leave to stand for about 10 minutes. Beat the eggs, 150 g sugar, 1 pinch of salt and lemon zest until creamy with the whisk of the hand mixer. Stir in curd and cream cheese. Stir in pudding powder. Grease a springform pan (26 cm Ø). Spread half of the crumbles on the bottom and press them smooth. Sprinkle with breadcrumbs. Dab pears dry. Place the cut surface evenly on the base. Carefully fold the cranberries into the quark mixture. Spread over the pears and smooth them down. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-70 minutes. After about 30 minutes of baking time, spread the remaining crumbles on the quark mixture. Remove from the oven, place on a cake rack and allow to cool in the mould. Roast the flaked almonds in a pan without fat while turning, remove. Remove the cake from the tin. Sprinkle almond flakes on the edges of the cake
- 2
Variation: Dust the cake edge with 1 tablespoon icing sugar. Whipped cream tastes good with it
- 3
Use 1 basic recipe for the crumbles. Dice the marzipan and add the chopped almonds to the crumbles
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