Cheesecake with almond crust

Ingredients

Directions

1. 1

   Knead 225 g flour, 75 g icing sugar, vanilla sugar, half lemon zest, 1 pinch of salt, 150 g butter in pieces and 2 tablespoons cold water first with a hand mixer, then briefly with the hands. Cover and chill for approx. 30 minutes.

2. 2

   Lightly grease the springform pan (26 cm Ø and at least 7.5 cm high or 28 cm Ø). Barely 2⁄3 Roll out the dough (approx. 300 g) on a little flour (approx. 25 or 27 cm Ø) and lay it on the bottom of the springform pan and close the rim. 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 mould and press them up about 3 cm. Prick the dough base several times with a fork. Pre-bake in the preheated oven (electric oven: 200 °C/recirculating air: 175 °C/ gas: level 3) on the lowest shelf (gas: see oven manufacturer) for approx. 20 minutes

3. 3

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

4. 4

   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. 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 all around with a knife. Leave the finished cake to rest for 5-10 minutes in a switched-off oven. Cool down in the pan for approx. 4 hours. Dust with icing sugar

5. 5

   Waiting time approx. 5 hours