Red Currant Cheesecake with Crumble and Caramelized Hazelnuts

Summary

Prep Time	40 mins
Cook Time	1 hr 5 mins
Total Time	1 hr 45 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

70 g hazelnuts
40 g suar

For the dough:

For covering:

For the sprinkles:

75 g almond (s)
100 grams flour
80 g butter
80 g suar

Red Currant Cheesecake with Crumble and Caramelized Hazelnuts

Instructions

This recipe is for a 28 cm springform pan.
Preheat the oven to 200 ° C top / bottom heat
Chop the hazelnuts very roughly (approx. Quarter) and slowly caramelize in 40 g of sugar.
For the dough, stir the egg, butter and sugar until foamy, add salt, flour and baking powder.
Grease and flour a springform pan. Place the dough in the springform pan, form an edge of approx. 4 cm. Bake blind for 10 minutes. Let cool down.
The hazelnuts should be caramelized by now and let them cool down as well.
Separate the eggs for the topping, beat the egg whites until stiff and set aside. Mix the quark, mascarpone, egg yolk, sugar, lemon zest and pudding powder into a creamy mixture. Fold in the egg whites. Spread the hazelnuts evenly on the cake base. Fill the quark mixture into the springform pan.
Wash and sort the berries. Put on the quark mixture. A variant that is interesting in terms of appearance and taste is to replace a third of the red currants with black ones.
Mix the crumble with the almonds, flour, butter and sugar and spread on the cake. Bake at 170 ° C for 55 minutes.

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