American cheesecake

For 16 pieces
  • 150 g Amaretti
  • 1/2 TL Cinnamon
  • 600 g double cream cheese
  • 150 g sour cream
  • Juice of 1 lime
  • 100 g Sugar
  • 4 eggs (size M)
  • 1 EL flour
  • 100 g Apricot jam
  • Lime zest and wedges
  • fat
  • 1 freezer bags
75 minutes
light
1.
Put the amaretti in a freezer bag, crush with the cake roll and mix with cinnamon. Grease the bottom of a springform pan (26 cm Ø). Spread the crumbs on top. Mix the cream cheese, sour cream and lime juice until smooth. Add sugar and stir until dissolved. Mix in eggs and flour. Carefully pour the mixture into the mold and bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 10 minutes. Reduce the oven temperature (electric stove: 150 ° C / fan oven: 125 ° C / gas: level 1) and leave to bake for approx. 40 minutes. After half the baking time, loosen the cake edge with a knife. Let the cake rest for 30 minutes in the switched off oven. Let cool on a wire rack. Take the cake out of the mold and place on oneGive plate. Heat the jam, strain it through a sieve and pour it onto the cake. Chill until ready to serve. Decorate with lime zest and wedges as desired
2.
Wait approx. 30 minutes. Photo: Först,
1 piece approx:
  • 220 kcal
  • 920 kJ
  • 5 g protein
  • 14 g fat
  • 19 g carbohydrates

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