Baked Cheese – Bee Sting

Ingredients for 1 servings:

• 150 g flour
• 280 g sugar
• 2 pinches of salt
• 60 g butter, cold
• 150 g butter, soft
• 3 m.-sized eggs
• 1 packet of vanilla sugar
• 750 g low-fat curd cheese
• some flavoring, (lemon flavor) approx. 1/2 bottle
• 60 g semolina
• 40 g cornstarch
• 1 tbsp honey, liquid
• 50 g whipped cream
• 4 tbsp almond flakes, ground
• some fat for the mold

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

the very special cheesecake

Grease a 26 cm springform pan. Combine the flour, 30 g sugar, a pinch of salt, 60 g cold butter in pieces, and 1-2 tablespoons of ice-cold water. Knead the dough first with the dough hook of a hand mixer and then briefly with your hands until you have a smooth dough. Cover the shortcrust pastry and chill for about 30 minutes. Then roll it out on the bottom of the pan and prick it several times with a fork. Close the springform pan rim around it. Separate the eggs. Beat 100 g softened butter with 100 g sugar and the vanilla sugar until creamy. Stir in the egg yolks one at a time. First stir in the quark, then the lemon flavoring, then the semolina and cornstarch. Beat the egg whites with a pinch of salt until stiff, gradually adding 100 g sugar. Fold the beaten egg whites into the quark mixture and spread the cream into the pan. Bake in a preheated oven at 175°C (fan oven 150°C, gas mark 2) for approximately 60 minutes. Remove the cake from the oven. Let it rest in the springform pan for approximately 10 minutes until it has set. Bring 50g butter, 50g sugar, honey, and cream to a boil, stirring continuously. Simmer for approximately 10 minutes, until the mixture thickens (viscous). Fold in the almonds. Spread the mixture over the cake and bake at the same temperature for another 10-15 minutes. Let it cool in the pan, ideally overnight.