cheesecake

Ingredients for 1 servings:

• 150 g flour
• 50 g almond(s), ground
• 75 g sugar
• 1 tbsp vanilla sugar
• 1 m.-sized egg(s)
• 100 g butter
• 1 tsp baking powder
• 5 m.-sized eggs, separated
• 1 tsp lemon juice
• 150 g sugar
• 750 g cream cheese
• 60 g butter, melted
• 1 vanilla pod(s), scraped pulp
• 200 ml egg liqueur (20%)
• 50 ml milk
• 60 g flour
• 1 ½ tbsp cornstarch
• Fat for the mold
• 200 g cream, whipped
• 50 g chocolate shavings
• eggnog

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes

with cream cheese and egg liqueur; creamy and mild. For a springform pan with a diameter of 26-28 cm.

Knead the first 7 ingredients into a shortcrust pastry. Press 2/3 of the dough into the greased tin. Bake in an electric oven preheated to 200°C, middle rack, for approx. 15 minutes. Allow to cool slightly. In the meantime, beat the egg whites with lemon juice until stiff, gradually adding the sugar. Chill. Mix the melted butter, quark, egg yolks, advocaat, milk, vanilla seeds, flour and cornstarch until smooth. Form the remaining shortcrust pastry into a long log and add it to the edge (4 cm). Beat the egg whites until stiff, carefully fold into the quark mixture and spread everything into the shortcrust pastry tin. Bake in the tin in a preheated electric oven at 175°C, bottom rack for approx. 75 – 90 minutes. Cover after 45 minutes if necessary to prevent overbrowning. After baking, loosen the edges of the pastry from the pan with a sharp knife. Let it cool in the pan in the turned-off oven. Spread with whipped cream and garnish with chocolate shavings and eggnog. The cake rose high; it didn’t crack in my case, but it did sink back in by 1.5 cm. I baked it in a 26 cm pan.