Amaretto cheesecake

For 16 pieces
  • 150 g flour
  • 250 g Sugar
  • 2 Package Vanillin sugar
  • 1 Knife tip Baking powder
  • 1 Pinch Salt
  • 125 g soft butter
  • 5 Eggs (size M)
  • 250 g Mascarpone
  • 500 g Lean quark
  • 1 Parcel 'Semolina' pudding powder
  • 7 EL Amaretto (almond liqueur)
  • 50 g Amarettini
  • 50 g Almond flakes
  • 1 EL Icing sugar
  • Mint
  • fat
105 minutes
light
1.
Flour, 75 g sugar Mix 1 packet of vanilla sugar, baking powder and salt in a bowl. Add the 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 the eggs with the whisk of the hand mixer until frothy. 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 springform pan and let cool in the tin. Remove the cake from the pan. Decorate with mint and sprinkle with powdered sugar and serve
2.
Wait approx. 3 hours. Photo: Först,
1 piece approx:
  • 340 kcal
  • 1420 kJ
  • 9 g protein
  • 17 g fat
  • 34 g carbohydrates

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