Vanilla Crumble Cheesecake

AUTHOR
Leta Marks
DIFFICULTY
very easy
RATING
3 3
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 16
  • 200 g Butter
  • 350 g + 2 tablespoons flour
  • 300 g Sugar
  • 2 packages Vanillin sugar
  • 5 Eggs (size M)
  • 800 g Double cream cream cheese
  • 150 g Fresh cream
  • 1 glass (270 g) Fruit spread "Apricot"; without pieces and seeds
  • 2 TABLESPOONS Icing sugar
  • 7-10 Tbsp possibly cream and fruit spread
  • 7-10 Tbsp Grease

Directions

  1. 1

    Melt butter for the crumbles. Mix 350 g flour, 150 g sugar and 1 packet of vanilla sugar in a bowl. Add 1 egg and butter. First use the dough hooks of the hand mixer, then work into crumbles with your hands.

  2. 2

    Place the halves on the bottom of a greased springform pan (26 cm Ø), press them to a flat base and chill.

  3. 3

    For the cheese mixture, whisk cream cheese, crème fraîche, 150 g sugar and 1 packet of vanilla sugar with the whisk of the hand mixer until smooth. Stir in 4 eggs bit by bit. Add flour and stir in.

  4. 4

    Pour the cheese mixture into the mould. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) on the lower rack for 35-40 minutes.

  5. 5

    Stir fruit spread until smooth. Take the cake out of the oven and spread the spread on top. Sprinkle the rest of the crumbles over it. Bake at the same temperature for another 30-35 minutes. Let the cake cool down with the oven door open.

  6. 6

    Remove from the mould. Place on a cake plate and dust with icing sugar. Cut into pieces, decorate if necessary with cream and fruit spread.