Toffee cheesecake

Name: Toffee cheesecake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 100 g Flour; 50 g ground almonds without skin; 200 g Sugar; 1 knife tip Baking Powder; 225 g Butter; 1 pinch Salt; 4 Eggs (size M); 1 kg Low-fat curd; 10 TABLESPOONS Toffee liqueur; 1 package Pudding powder "Vanilla Flavor"; 1 package (110 g) Cream toffees; 50 g flaked almonds; 2 TABLESPOONS Apricot Jam; 1 Kiwi; 75 g Strawberries; 75 g Apricots (canned); 1 leaf Gelatine; 1 package Cream stabiliser; 1 package Vanillin sugar; 250 g Whipped cream; 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

100 g Flour
50 g ground almonds without skin
200 g Sugar
1 knife tip Baking Powder
225 g Butter
1 pinch Salt
4 Eggs (size M)
1 kg Low-fat curd
10 TABLESPOONS Toffee liqueur
1 package Pudding powder "Vanilla Flavor"
1 package (110 g) Cream toffees
50 g flaked almonds
2 TABLESPOONS Apricot Jam
1 Kiwi
75 g Strawberries
75 g Apricots (canned)
1 leaf Gelatine
1 package Cream stabiliser
1 package Vanillin sugar
250 g Whipped cream
7-10 Tbsp Flour
7-10 Tbsp Fat and flour

Directions

1
Mix flour, almonds, 50 g sugar and baking powder. Add 100 g butter in pieces. Knead everything with the dough hooks of the hand mixer to a smooth dough. Roll out the dough round (26 cm Ø) on a floured work surface. Grease a springform pan (26 cm Ø) and dust with flour. Line the bottom of the mould with the dough base, chill. Cream 125 g soft butter with the whisk of the hand mixer. Sprinkle 150 g sugar and salt.
2
Stir in the eggs one after the other. Stir in quark, 5 tablespoons of liqueur and pudding powder. Halve toffees, except 1-2 for decoration, and fold into the quark cream. Put the mixture into the mould and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for 45-50 minutes. Let the cake rest for about 10 minutes with the oven door open. Loosen the edge with a knife and allow to cool in the mould. Roast the flaked almonds in a pan without fat until golden brown, take them out and let them cool down. Remove the cake from the tin. Heat up the jam in a small pot. Spread on the edge of the cake. Press almond flakes to the edge. Peel the kiwi, cut into slices, wash, clean and halve the strawberries. Cut the apricots into slices. Soak gelatine in cold water. Squeeze out, heat up with 5 tablespoons of liqueur until the gelatine has dissolved, set aside.
3
Remove the cake from the tin. Heat up the jam in a small pot. Spread on the edge of the cake. Press almond flakes to the edge. Peel the kiwi, cut into slices, wash, clean and halve the strawberries. Cut the apricots into slices. Soak gelatine in cold water. Squeeze out, heat up with 5 tablespoons of liqueur until the gelatine has dissolved, set aside. Mix cream firmer and vanillin sugar. Whip the cream until stiff, allow the cream firmer to trickle in. Pour into a piping bag with a large star-shaped spout. Decorate the cake with the cream. Dribble liqueur onto the tuffs. Chill for about 1 hour. Cut aside the toffees into pieces. Decorate with fruits and toffees and serve immediately
4
Mix cream firmer and vanillin sugar. Whip the cream until stiff, allow the cream firmer to trickle in. Pour into a piping bag with a large star-shaped spout. Decorate the cake with the cream. Dribble liqueur onto the tuffs. Chill for about 1 hour. Cut aside the toffees into pieces. Decorate with fruits and toffees and serve immediately