Cheesecake with Rum and Sprinkles

by Editorial Staff

Summary

Prep Time 35 mins
Total Time 4 hrs 35 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

For the ground:

  • 200 g oat flakes, (rainy)
  • 90 g suar, brown
  • 55 g butter, melted
  • 1 large egg white

For the filling:

  • 455 g cream cheese, room temperature
  • 100 g suar
  • 2 tablespoon flour
  • 2 large egg (s)
  • 120 g sour cream
  • 3 tablespoon rum

For the sprinkles:

  • 2 tablespoon flour
  • 45 g butter
  • 90 g suar, brown
  • 75 g raisins
  • 80 g hazelnuts, or walnuts
  • 2 tablespoon oat flakes, (grainy)
Cheesecake with Rum and Sprinkles
Cheesecake with Rum and Sprinkles

Instructions

  1. Preheat the oven to 180 degrees and line a 24cm springform pan with baking paper.
  2. Melt the butter briefly in the microwave for the bottom. Mix the oatmeal, sugar, butter and egg white and place in the prepared dish. Press in and pull up one edge. Bake in the preheated oven for about 15 minutes until it is light brown in color. Take out and let cool down.
  3. For the filling, mix the cream cheese with the sugar, stir in the flour and one egg at a time. Now add the sour cream and rum and stir in as well. So that everything is well connected and pour the mixture into the mold on the pre-baked base.
  4. For the crumble, process the flour, butter and sugar into crumble. Add the raisins, nuts and oat flakes and distribute evenly over the cake.
  5. Bake in the oven for 40 - 50 minutes, the crumble should also have a nice color.
  6. Let the cheesecake cool in the tin on a wire rack.
  7. I think it tastes best when you put it in the fridge for about 4 hours.

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