Cheesecake Squares

Ingredients for 1 servings:

• 90 g butter
• 100 g sugar
• 140 g flour
• 7 cookies (wholemeal cookies)
• 200 g cream cheese
• 1 egg(s)
• 2 tbsp milk
• 1 tbsp vanilla sugar
• ½ tsp flavoring, (Citroback)
• 2 tbsp almonds (flakes)
• Butter, for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For the dough, cream the softened butter with a hand mixer until fluffy. Gradually add 50g (!) of the sugar and continue beating until fluffy. Sift in the flour. Crumble the biscuits (e.g., place them in a freezer bag and crush them with a rolling pin) and knead in. If the ingredients don’t combine to form a smooth dough, don’t worry—the dough will be pressed into the tin later. Preheat the oven to 180°C (top and bottom heat). Butter a square tin (20x20cm). Pour 2/3 of the dough into the tin, spread it out, and press it down. Bake in the oven for about 15 minutes and let cool. Meanwhile, mix the cream cheese with the remaining 50g of sugar. Add the egg, milk, vanilla sugar, and Citroback and mix. Spread the cream over the cooled dough. Then crumble the rest of the dough over it and sprinkle with the flaked almonds. Return to the oven for another 20-25 minutes at the same temperature. Finally, let the cake cool completely and refrigerate. Before serving, cut the cake into 4×4 squares.