Advent Cheesecake
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g butter
- 100 g cane suar
- 2 egg (s)
- 300 grams flour
- 100 g nuts, round
- 1 teaspoon cinnamon
- Clove (s), ground
- 3 tablespoon rum
For covering:
- 1 can pear (s)
For the cream:
- 3 egg (s)
- 100 g suar
- 750 g cream quark
- 2 tablespoon cornstarch
- 2 tablespoon lemon juice
- 250 g cranberry compote
Print Recipe
Pin Recipe Instructions
- Grease a 26 springform pan and chill.
- For the dough, stir together the butter and sugar until foamy, stir in the eggs one by one.
- Mix the flour with the nuts and spices and stir in together with the rum, so that a soft, but not too sticky batter is formed.
- Line the mold with ½ -2/3 of the dough, so that an approx. 3 cm high edge is created.
- Put the mold in the refrigerator, pour the rest of the batter into a piping bag.
- Drain the pears well.
- Meanwhile preheat the oven to 180 ° C top / bottom heat.
- Beat the eggs with the sugar until creamy, stir in the quark, starch and lemon juice.
- Halve the pear halves again and place them on the dough in the pan. Spread the quark mixture on top and bake in the preheated oven for about 40 minutes.
- Then take it out and spread the cranberry compote on it.
- Using the rest of the batter from the piping bag, spray a grid with a border or any other pattern onto the compote.
- Then bake for another 25-30 minutes.
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