American Cheesecake

  • 225 g flour
  • 200 g Butter or margarine
  • 150 g Sugar
  • 3 Egg yolk (size M)
  • grated peel of 1
  • untreated lemon and
  • Orange
  • 1 packet vanillin sugar
  • 800 g double cream cheese
  • 5 EL Milk
  • 3 Eggs (size M)
  • 1 EL Icing sugar for
  • Dusting
  • Cling film
  • fat
135 minutes
200 g flour, 125 g cold fat inPut small pieces, 50 g sugar, 1 egg yolk and half of each lemon and orange peel in a bowl and knead to form a smooth dough. Wrap the dough in foil and place in the fridge for about 1 hour. Then roll out half of the dough between 2 layers of foil to form a circle (approx. 26 cm Ø). Grease the springform pan (26 cm Ø). Put in the dough, prick several times with a fork and prebake in the preheated oven (electric stove: 200 ° C / gas: level 3) for 12-15 minutes. Let the bottom cool down. Mix the remaining fat, sugar and vanilla sugar until frothy. Add the cream cheese, milk, remaining lemon and orange peel and stir the mixture until smooth. Add eggs, remaining egg yolks and flour and stir until creamy. Roll out the remaining dough between 2 layers of foil into a strip approx. 12x40 cm in size. Halve the strips of dough lengthways and place the strips on the edge of the springform pan, placing the ends on top of each other and pressing them down. Pour the cream into the mold and bake the cake for about 10 minutes in the preheated oven at the same temperature. Then turn the temperature down (electric stove: 100 ° C / gas: level 1) and bake the cake for another 1 1/4 hours. Let the cake cool for about 2 hours in the refrigerator and serve dusted with the icing sugar. Makes approx. 16 pieces
Tableware: ASa
Cutlery: R&B
Cloth: Kirschke
Plate: Haymann
Presentation plate: Gien
1 portion approx:
  • 410 kcal
  • 1720 kJ


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