Cheesecake with almond crust

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   1: 225 g flour, 75 g icing sugar, vanilla sugar, half lemon zest, 1 pinch of salt, 150 g butter in small pieces and 2 tablespoons cold water, first with a hand mixer, then briefly knead with your hands until smooth.

2. 2

   Cover and chill for about 30 minutes.

3. 3

   2 Springform pan (26 cm Ø and at least 7.5 cm high or 28 cm Ø) lightly greased. Roll out just under 2/3 of the dough (approx. 300 g) onto a little flour and place on the bottom of the mould.

4. 4

   Cover the edge of the springform pan. Form the rest of the dough into 2 rolls (each approx. 34 cm or 42 cm long). Place the dough rolls on the inside of the tin and press them up about 3 cm. Prick the dough base several times with a fork.

5. 5

   Pre-bake in the preheated oven (electric oven: 200°C/circulating air: 175°C/gas: level 3) on the lowest rail (gas: see oven manufacturer) for approx. 20 minutes.

6. 6

   Mix 250 g butter, sugar, 1 pinch of salt and the rest of the lemon zest with the hand mixer for 2 to 3 minutes at most. Mix eggs and pudding powder with the hand mixer only briefly until the pudding powder is dissolved (otherwise the cake will rise too much!).

7. 7

   Stir in the quark. Add the quark mixture to the butter in 2 portions and mix everything smooth.

8. 8

   Remove the mould from the oven. Turn down the oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2) Spread the short pastry base with jam. Spread curd cream on top (the smaller mould is almost full to the brim) and sprinkle with almonds.

9. 9

   Continue baking on the lowest rack for approx. 1 1/4 hours. After approx. 30 and 50 minutes baking time, remove the cake from the edge with a knife. Leave the finished cake to rest for 5-10 minutes in a switched-off oven.

10. 10

    Cool down in the mould for about 4 hours. Dust with icing sugar.

Nutrition Facts

KCAL
480 kcal

CARBS
45 g

FATS
26 g

PROTEINS
13 g