Spanish cheesecake cake

AUTHOR
Kate Willis
DIFFICULTY
very easy
RATING
3 1
COOK TIME
210 mins
TOTAL TIME
210 mins

Ingredients

Servings: 12
  • 50 g Almond kernels with skin
  • 200 g Cookies with chocolate pieces
  • 75 g Butter
  • 3 Eggs (size M)
  • 2 Organic limes
  • 250 g Fresh goat cheese
  • 400 g Double cream cream cheese
  • 30 g Cornstarch
  • 150 g Sugar
  • 550 g Whipped cream
  • 250 g frozen cherries
  • 7-10 Tbsp 1/2 400 g can of sweetened condensed milk
  • 100 g Cherry Jelly
  • 2 packages Cream stabiliser
  • 2 packages Vanillin sugar
  • 7-10 Tbsp Oil
  • 1 Freezer bag
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Roast the almonds in a pan without fat for about 5 minutes, take them out, let them cool down a bit and chop them. Put the biscuits in a freezer bag and crumble them finely with a dough roll. Melt butter in a pan and mix with cookie crumbs and almonds.

  2. 2

    Pour into an oiled springform pan (24 cm Ø) and press down. Chill the biscuit base for about 30 minutes.

  3. 3

    In the meantime, separate the eggs. Wash the limes hot, grate them dry and grate the peel thinly. Mix both cream cheeses, egg yolks, starch, lime zest and 100 g sugar. Beat the egg whites until stiff, while letting 50 g sugar trickle in.

  4. 4

    Whip 150 g cream with the whisks of the hand mixer until stiff. Fold the beaten egg white and cream into the cream one after the other.

  5. 5

    Place two pieces of foil about 50 cm long on the work surface and place another piece of foil across them. Place the springform pan in the middle and pull up the sides with the foil (so that the cake pan is sealed all around with foil).

  6. 6

    Spread the cheese mixture on the dough and smooth it down. Place the springform pan on the fat pan of the oven. Pour boiling water on it, so that the form is 1/3 in the water. In a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see

  7. 7

    manufacturer) Bake for 1 1/4-1 1/2 hours. Leave the cake in the switched off oven with the oven door slightly open for 20-30 minutes, remove from the oven and let it cool down on a cake rack for 2-3 hours.

  8. 8

    Let cherries thaw for 2-3 hours.

  9. 9

    For the Dulce de Leche, place the condensed milk in an ovenproof casserole dish about 1.5 cm high, seal tightly with aluminium foil and place on the fat pan of the oven. Pour on boiling water so that half of the baking dish is in water.

  10. 10

    Caramelise in a preheated oven (electric cooker: 225 °C/ circulating air: 200 °C/ gas: see manufacturer) for approx. 1 hour. Take out and let cool down.

  11. 11

    Place the cake on a cake plate. Place the jelly in a bowl, stir until smooth and fold in the cherries. Spread the cherry jelly over the cake. Chill the cake for about 15 minutes. Cream thickener and Va

  12. 12

    Briefly whip 400 g of whipped cream, slowly pouring in the cream firming agent. Whip the whipped cream until stiff and spread loosely on the cherries with a spoon. Chill the cake for about 30 minutes.

  13. 13

    Shortly before serving, stir Dulce de Leche until smooth and spread on the cream with a spoon.

Nutrition Facts

KCAL
510 kcal
CARBS
41 g
FATS
34 g
PROTEINS
8 g