Amaretto – Cheesecake

by Editorial Staff

Summary

Prep Time 40 mins
Total Time 40 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 240 g flour
  • 140 g butter
  • 70 g powdered suar
  • 1 egg (s)
  • 1 pinch (s) salt

For the filling:

  • 250 g ricotta
  • 500 g low-fat quark (low-fat curd cheese)
  • 150 g suar, finer
  • 1 point vanilla sugar
  • 1 point pudding powder (semolina or vanilla semolina)
  • 5 large egg (s)
  • 7 tablespoon amaretto
  • 60 g biscuit (s) (Amarettini)
  • 50 g flaked almonds
Amaretto – Cheesecake
Amaretto – Cheesecake

Instructions

  1. Sieve the flour on the work surface, distribute the salt and sugar on it and make a well in the middle. Cut the cold butter into small pieces and spread around the hollow. Beat the egg and place in the middle. Now chop all the ingredients well with a knife, so that small lumps of dough are formed. Then quickly knead into a dough with your hands, wrap in cling film and place in the refrigerator for about 30 minutes.
  2. Then roll out about 2/3 of the dough between cling film and cover the bottom of a 26 cm springform pan with it, if necessary press it flat with your hand or a small rolling pin.
  3. Shape the rest of the dough into an even roll, then place it around the edge and press it down about 4 cm, the edge of the dough should be thin (!). Put the springform pan with the dough in a cool place.
  4. Squeeze out the low-fat quark in a clean linen cloth. Separate three of the eggs. Mix 2 whole eggs and the 3 egg yolks with the sugar and vanilla sugar until frothy. Beat the 3 egg whites until stiff. Mix the ricotta, low-fat quark, custard powder and amaretto until smooth. Mix in the egg cream and egg whites. Pour the mixture into the prepared springform pan and smooth it out.
  5. Crumble part of the amarettini (in a freezer bag with the rolling pin) and spread over the quark mass together with the almond flakes. Put the rest of the whole Amarettini on top.
  6. Bake in a preheated oven at 170 ° C hot air (adjust the temperature according to your own oven) for approx. 60 minutes.
  7. Keep the cooled cake in the refrigerator until you are ready to eat it - it tastes particularly good on the 2nd day!
  8. A wonderfully creamy cheesecake with the special aroma of amaretto, almond and amarettini.

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