Bee Sting Cheesecake

5 from 1 vote
Total Time 2 hours 15 minutes
Course Dinner
Cuisine European
Servings 8 people
Calories 318 kcal


  • 300 g Butter
  • 270 g Flour
  • 325 g Sugar
  • 2 packet Vanilla sugar
  • 4 Eggs
  • Salt
  • 750 g Low fat quark
  • 20 g Food starch
  • 2 tbsp Liquid honey
  • 100 ml Whipped cream
  • 60 g Flaked almonds
  • 2 tbsp Powdered sugar
  • Flour for rolling
  • Cling film


  • Knead 1,100 g butter in pieces, 250 g flour, 75 g sugar, 1 packet of vanilla sugar, 1 egg and 1 pinch of salt. Knead until smooth with your hands. Wrap in foil and refrigerate for 30 minutes.
  • Roll out the dough on a floured work surface into a circle about 34 cm in diameter. Line the springform pan (26 cm in diameter) with it. Pull the dough up about 4 cm at the edge. Prick the bottom several times with a fork. Refrigerate.
  • Beat 3,100 g butter, 150 g sugar, 1 packet of vanilla sugar until frothy. Separate 3 eggs, stir in egg yolks one at a time. Stir in the quark, 20 g flour and starch. Beat the egg white and a pinch of salt until stiff and fold in. Put the quark cream on the bottom. Bake in the preheated oven (electric stove: 175 degrees / convection 150: degrees / gas: level 2) for about 40 minutes
  • Bring 4,100 g butter, 100 g sugar, honey and cream to the boil and simmer for about 5 minutes. Stir in the almonds. Spread on the surface of the cake, leaving an edge of approx. 2 cm, and bake for another 20 minutes. Loosen the edge of the mold, let the cake cool down. Dust the cake with powdered sugar and then enjoy ...


Serving: 100gCalories: 318kcalCarbohydrates: 33.7gProtein: 7.8gFat: 16.8g
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Written by John Myers

Professional Chef with 25 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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