American-style cheesecake

Ingredients for 1 servings:

• 250 g flour, sifted
• 50 g cocoa powder
• 60 g sugar
• 1 bag of vanilla sugar
• 130 g butter, cold, cut into small pieces
• 1 egg yolk
• 500 g double cream cheese, room temperature (put out the night before)
• 125 g sugar
• 1 bag of vanilla sugar
• 1 tbsp lemon peel, untreated, grated
• 4 eggs, separated
• 300 g sour cream
• 3 tbsp flour
• 4 tbsp cream
• Fat for the mold
• possibly cocoa powder for dusting

Instructions

Working time approx. 50 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 50 minutes

super light and creamy, and with a crispy chocolate base

For the dough, mix the flour, cocoa, sugar, and vanilla sugar. Add the butter and egg yolks. First, mix everything with the dough hook of a mixer until crumbly, then knead it with your hands until smooth. Wrap in foil and chill for 1 hour. For the filling, mix the cream cheese, sugar, vanilla sugar, and lemon zest. Stir the egg yolks and sour cream into the cream cheese mixture one after the other. Then stir in the flour and cream. Beat the egg whites until stiff peaks form and carefully fold in. Spread the dough into a greased dish and form a rim about 3 cm high. Preheat the oven to 200°C for 10 minutes. Increase the temperature to 225°C. Spread the filling over the base and bake for 15 minutes. Reduce the temperature to 120°C and bake for a further 50 minutes. Let the cake cool and then chill for 1 hour before serving. If you like, you can also dust the cake with cocoa for decoration!