Crumble cheesecake

AUTHOR
Zackary Austin
DIFFICULTY
easy
RATING
4 2
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 16
  • 350 g Flour
  • 250 g Sugar
  • 2 packages Vanillin sugar
  • 7-10 Tbsp Salt
  • 275 g Butter
  • 4 Eggs (size M)
  • 750 g Low-fat curd
  • 250 g Mascarpone
  • 6 TABLESPOONS Semolina (about 15 g each)
  • 7-10 Tbsp 1/2 340 g jar cherry jam
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp Fat and sugar

Directions

  1. 1

    Knead the flour, 100 g sugar, 1 packet of vanilla sugar, salt and 150 g butter in flakes with the dough hooks of the hand mixer. Then work into crumbles with your hands and chill. Cream 125 g butter, 150 g sugar, 1 packet vanilla sugar and salt with the whisk of the hand mixer. Stir in the eggs one by one. Add quark, mascarpone and semolina and stir in. Grease a springform pan (26 cm Ø) and sprinkle with sugar. Put half of the crumble mixture into the form, press it to a firm base, pressing the rim up slightly.

  2. 2

    Spread the jam almost up to the rim on the base. Spread the quark mixture from the outside to the inside of the jam by the spoonful. Spread the rest of the crumbles on top. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 60-70 minutes. If necessary, cover the cake after about 45 minutes baking time. Remove the cake, carefully remove it from the edge of the springform pan and let it rest in the pan, preferably overnight. Dust with icing sugar

  3. 3

    Waiting time approx. 12 hours

Nutrition Facts

KCAL
440 kcal
CARBS
45 g
FATS
23 g
PROTEINS
12 g

Categories & Tags

Cakes & PastriesCakeCake

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