Heavenly cheesecake with almond crust

AUTHOR
Eunice Scott
DIFFICULTY
easy
RATING
4 12
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 16
  • 225 g Flour
  • 75 g + 1-2 teaspoons icing sugar
  • 1 package Bourbon vanilla sugar
  • 7-10 Tbsp grated rind of 1 untreated lemon
  • 7-10 Tbsp Salt
  • 150 g cold + 250 g soft butter
  • 250 g Sugar
  • 6 Eggs (size M)
  • 2 packages Pudding powder "Vanilla Flavor"
  • 1 kg Low-fat curd
  • 200 g Cherry Jam
  • 60 g flaked almonds
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Flour, 75 g icing sugar, vanilla sugar, half of the grated lemon peel, 1 pinch of salt, 150 g cold butter in pieces and 2 tablespoons of cold water, first with the dough hooks of the hand mixer, then quickly knead with your hands to a smooth dough. Wrap in foil and chill for about 30 minutes

  2. 2

    Lightly grease a springform pan (26 cm Ø; rim at least 7 cm high). Roll out approx. 300 g of dough on a lightly floured work surface and place on the bottom of the mould (approx. 25 cm Ø). Halve the rest of the dough and form 2 approx. 34 cm long rolls. Place the rolls on the inside edge of the mould and press them down to a height of approx. 3 cm. Prick the base several times with a fork. Bake in the preheated oven, lower shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes

  3. 3

    Put 250 g softened butter, sugar, 1 pinch of salt and the remaining half of the grated lemon rind in a large bowl. Mix with the whisk of the hand mixer for 2-3 minutes. Mix eggs and pudding powder, stir in quark and then mix everything with the butter to a smooth cream

  4. 4

    Remove the finished short pastry base from the oven. Turn down the temperature (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2). Spread the shortcrust pastry base with jam, add the quark cream and sprinkle with approx. 30 g almond flakes. Put back into the oven and bake for about 1 1/4 hour. After approx. 30 and approx. 50 minutes baking time, remove the cake from the edge all around with a knife. Let the finished cake rest for 5-10 minutes in the switched off oven

  5. 5

    Let the cake cool in the mould on a cake rack for at least 4 hours. Roast 30 g flaked almonds in a pan without fat, take them out immediately and let them cool down. Remove the cake from the tin, sprinkle with almond flakes and dust with 1-2 tsp. icing sugar. If necessary, serve sprinkled with cream and almonds

  6. 6

    waiting time approx. 4 1/2 hours

Nutrition Facts

KCAL
460 kcal
CARBS
45 g
FATS
25 g
PROTEINS
12 g

Categories & Tags

Cakes & PastriesCake

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