John Myers
Bee Sting – Cheesecake
The perfect bee sting – cheesecake recipe with a picture and simple step-by-step instructions.
- 300 g Butter
- 270 g Flour
- 325 g Sugar
- 2 packet Vanillin sugar
- 4 Eggs size M
- Salt
- 750 g Lowfat quark
- 20 g Food starch
- 2 tbsp Honey liquid
- 100 g Whipped cream
- 60 g Flaked almonds
- 2 tbsp Powdered sugar
- 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.
- Roll out the dough on a floured work surface into a circle approx. 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 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 a preheated oven (electric stove: 175 degrees, convection: 150 degrees) 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. Let the cake cool down and loosen the edge of the tin. Dust the cake with powdered sugar.
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