Amaretto cheesecake

For 16 pieces
  • 150 g flour
  • 325 g Sugar
  • 2 Packet Vanillin sugar
  • 1 Knife tip Baking powder
  • 1 Pinch Salt
  • 150 g soft butter
  • 5 Eggs (size M)
  • 250 g Mascarpone
  • 500 g Lean quark
  • 1 Parcel 'Semolina' pudding powder
  • 7 EL Amaretto (almond liqueur)
  • 75 g Amarettini
  • 50 g Almond flakes
  • 1 EL Icing sugar
  • fat
105 minutes
Flour, 75 g sugar, 1 packet of vanillin Mix the sugar, baking powder and salt in a bowl. Add 125 g butter in pieces and knead everything into crumble with the dough hook of the hand mixer. Put the dough in a greased springform pan (26 cm Ø) and press it with your hand to a flat base. Refrigerate. Beat eggs with the whisk of the hand mixer until foamy. Sprinkle in 175 g sugar and 1 packet of vanilla sugar. Mix the mascarpone, quark, pudding powder and amaretto until smooth. Stir in egg cream. Pour quark mixture into the mold and smooth it out. Put some amarettini aside. Roughly crumble the rest. Scatter all the amarettini and flaked almonds on the quark mixture. Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 70 minutes on the lower shelf. Cover if necessary after approx. 45 minutes. Place the cake on a wire rack, remove from the Sprinform rim and let cool in the tin. Remove the cake from the pan. For the caramel, caramelize 75 g sugar in a pan until golden yellow. Add 25 g butter and melt in the caramel. Pour in 75 ml of hot water (caution: hot steam) and simmer until creamy for 2-3 minutes while stirring. Drizzle the caramel over the cake. Serve dusted with powdered sugar
Wait approx. 3 hours. Photo: Först,
1 piece approx:
  • 370 kcal
  • 1550 kJ
  • 9 g protein
  • 19 g fat
  • 39 g carbohydrates


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