American cheesecake

For 12 pieces
  • 600 g double cream cheese
  • 250 g Schmand
  • 125 g Sugar
  • 1 Parcel Vanillin sugar
  • 4 Eggs (size M)
  • 1 packet sauce powder 'vanilla- Taste '
  • 75 g Apricot jam
  • 125 g Pecan kernels (alternatively walnuts)
  • Fat and flour
  • Icing sugar and lime slices
90 minutes
Put the cream cheese and sour cream in a mixing bowl and stir until smooth with the whisk of the hand mixer. Add the sugar and vanilla sugar and stir until the sugar has dissolved. Briefly stir in the eggs. Sieve the sauce powder on top and stir in. Pour the mixture into a well-greased springform pan (26 cm Ø) sprinkled with flour. Bake in a preheated oven (electric stove: 175 ° C / gas: level 2) for 10 minutes. Lower the oven temperature (electric stove: 150 ° C / gas: level 1) and bake for another 40 minutes. Approx. Let rest in the switched off oven for 15 minutes. Take out of the oven, remove immediately from the springform pan, place on a wire rack and let cool down. Meanwhile, strain the jam through a fine sieve. Chop the pecan kernels. Scatter a circle (approx. 26 cm Ø) on a cake plate with the pecan kernels. Place the cheesecake directly on top and press down gently. Spread the jam all around. Dust the edge with powdered sugar if you like. Serve decorated with lime slices
1 piece approx:
  • 390 kcal
  • 1630 kJ
  • 10 g protein
  • 30 gFat
  • 19 g carbohydrates


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