Cheesecake with almond crumbles and cherry jam

Name: Cheesecake with almond crumbles and cherry jam
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 300 g Flour; 350 g Sugar; 175 g Butter; 5 Eggs (size M); 1 pinch Salt; 1 jar (250 g) cherry jam; 250 g Low-fat curd; 500 g Cream curd; 2 packages Pudding powder "Vanilla Flavor"; 7-10 Tbsp grated rind of 1 untreated lemon; 50 g flaked almonds; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and flour; 7-10 Tbsp Aluminium foil

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

300 g Flour
350 g Sugar
175 g Butter
5 Eggs (size M)
1 pinch Salt
1 jar (250 g) cherry jam
250 g Low-fat curd
500 g Cream curd
2 packages Pudding powder "Vanilla Flavor"
7-10 Tbsp grated rind of 1 untreated lemon
50 g flaked almonds
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and flour
7-10 Tbsp Aluminium foil

Directions

1
Knead flour, 150 g sugar, butter in flakes, 1 egg and salt first with the dough hooks of the hand mixer, then with your hands to form crumbles. Grease a springform pan (26 cm Ø) and sprinkle with flour. Put half of the crumble mixture into the form and press it down to a firm base. Spread the jam almost to the edge on the base. Mix the low-fat and creamy quark, 200 g sugar and pudding powder until smooth with the whisks of the hand mixer. Stir in 4 eggs and lemon zest one after the other. Spread the cheese mixture on the base and smooth it down.
2
Mix the remaining crumbles and almonds. Spread the crumbles on the cheese mixture. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 50-60 minutes. After half of the time, cover the edge of the cake with aluminium foil if necessary. Let the finished cake rest for about 10 minutes with the oven door open. Serve sprinkled with icing sugar. Whipped cream tastes good with it
3
waiting time approx. 3 hours