Cheesecake with caramelized nuts

Ingredients

Directions

1. 1

   Melt 100 g butter in a small pot, let it cool down a little. Put the rusk and amarettini in a freezer bag and crush them with a cake roll. Mix the crumb mixture with the melted butter. Grease an angular springform pan (24 x 24 cm). Put the crumbs on the bottom and press them down to a smooth base. Keep cold.

2. 2

   Mix quark, sour cream, vanilla sugar and 150 g sugar with the whisks of the hand mixer until smooth. Stir in semolina and eggs one after the other. Spread the mixture on the crumb base and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 55-65 minutes. Remove carefully from the edge with a knife. Leave to cool in the mould. Notch 12 pieces on the cake. Roast the nuts in a pan without fat, remove. Caramelise 200 g sugar in a pan until golden. Add cream and 2 tablespoons of butter and simmer at medium heat for about 2 minutes until everything has combined. Mix nuts into the caramel. Spread the caramel mixture over the cake.

3. 3

   Notch 12 pieces on the cake. Roast the nuts in a pan without fat, remove. Caramelise 200 g sugar in a pan until golden. Add cream and 2 tablespoons of butter and simmer at medium heat for about 2 minutes until everything has combined. Mix nuts into the caramel. Spread the caramel mixture over the cake. Make sure that the almonds are not within the cutting range of the pieces. Refrigerate the cake for about 1 hour, then cut with a very sharp knife

4. 4

   1 1/2 hours waiting time