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Almond cheesecake

updated

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Ingredients for 1 servings:

  • 1 kg low-fat curd cheese
  • 150 g sour cream
  • 3 tbsp lemon juice
  • 5 eggs
  • 300 g sugar
  • 1 ½ packs almond pudding powder
  • 1 ½ packs of vanilla sauce powder
  • 50 g almond(s), chopped
  • 2 tbsp almond flakes
  • Powdered sugar for dusting

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 20 minutes

Preheat the oven (175°C, conventional). Whisk the sugar and eggs. Gradually stir in the quark, sour cream, lemon juice, custard powder, and sauce mix. Fold in the chopped almonds. Pour the mixture into a springform pan lined with baking paper. Bake at 175°C for approximately 50–60 minutes. Remove from the pan and let cool. Toast the flaked almonds without fat. Sprinkle over the cake and dust with powdered sugar. Note from the recipe editing team: Following the advice of our baking expert, we have added 300g of sugar to the ingredients list.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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