American Cheesecake

Ingredients for 1 servings:

• 125 g rusks
• 40 g butter
• 600 g double cream cheese
• 150 g sour cream
• 200 g sugar
• 2 lemons, untreated
• 4 eggs
• 1 tbsp flour
• 50 g apricot jam

Instructions

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

American cheesecake, the lemon version

Crush the rusks, melt the fat, and mix both together. Line the bottom of a 26 cm springform pan with baking paper, add the crumb mixture, press down firmly, and refrigerate. Mix the cheese, sour cream, and 100 g of sugar until smooth. Grate the zest of one lemon and squeeze half the juice. Stir the lemon zest, 2 tablespoons of lemon juice, the eggs, and flour into the cheese cream and pour into the pan. Bake in a preheated oven at 175°C for about 10 minutes. Reduce the temperature and bake at 150°C for a further 40 minutes. Let stand for another 15 minutes in the switched-off oven, then remove and allow to cool. Slice 1 lemon. Bring 100 g of sugar and 100 ml of water to a boil, briefly sauté the lemon slices, and allow to cool in the liquid. Heat the jam and pass it through a sieve. Place the lemon slices on the cake and spread the jam over them.