Cheesecake with almond-caramel topping
very easy
120 mins
120 mins
Ingredients
- 250 g Flour
- 225 g Sugar
- 1 pinch Salt
- 2 coated Tsp Baking Powder
- 300 g Butter
- 3 Eggs (size M)
- 750 g Low-fat curd
- 2 packages Pudding powder "Vanilla Flavor"
- 7-10 Tbsp Juice of 1 lemon
- 200 ml Milk
- 250 g Soft Caramel Candies
- 200 g Whipped cream
- 50 g flaked almonds
- 7-10 Tbsp Icing sugar
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
Directions
- 1
Mix flour, 75 g sugar, salt and baking powder in a bowl. Add 1 egg and 175 g butter in pieces. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cover and chill for approx. 30 minutes
- 2
Roll out the dough on a floured work surface (approx. 34 cm ∅), place in a greased springform pan (26 cm ∅) and press down the edges
- 3
Melt 125 g butter and let it cool down. Mix the quark, 150 g sugar, 2 eggs and pudding powder with the whisk of the hand mixer until smooth. Also stir in lemon juice and butter. Finally, stir in the milk with a whisk. Pour curd mixture into the mould
- 4
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) on the 2nd rack from below for approx. 1 1/4 hours. Remove the cake from the oven and let it cool down
- 5
Chop the caramel sweets finely and put them in a pot with the cream. Bring to the boil while stirring and simmer for about 10 minutes, so that the caramel pieces dissolve. Finally, stir in the flaked almonds and pour the almond-caramel sauce onto the cake. Let it cool down and dust with icing sugar
- 6
waiting time approx. 3 1/2 hours
Nutrition Facts
440 kcal
44 g
25 g
11 g
More Delicious Recipes
