John Myers
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Cheesecake with Apricots, Rum and Amarettini
The perfect cheesecake with apricots, rum and amarettini recipe with a picture and simple step-by-step instructions.
Shortcrust
- 300 g Flour
- 100 g Sugar
- 80 g Butter
- 2 Eggs
- 0,5 bag Baking powder
- 150 g Amarettini
Cheese mass
- 750 g Lowfat quark
- 200 g Sour cream
- 5 piece Egg yolk
- 5 Egg white, crack this open
- 200 g Sugar
- 4 cl Rum 54% or when children eat with rum flavor
- 5 tbsp Flour
- 1 Pinch of salt
- 1 Can Apricots
- 0,5 bag Vanilla sauce powder
- 100 g Butter
- 1 Organic lemon juice and peel
- You need a 26 springform pan, baking paper and some butter to grease the inside wall. Sift the flour into a bowl, make a well in the middle, then add all the ingredients to it. Mix with the kitchen whisk (dough hook), but you can also knead everything quickly with gloved hands until the mixture is smooth. Then shape it into a ball, because then it is easier to roll out afterwards. Wrap in cling film and place in the refrigerator for 1 hour. Later roll out into a circle of about 33 cm so that there is some edge on the inside. You can roll it out on a smooth, floured surface. Prick several times with a fork and set aside.
- Mix the butter, egg yolks and sugar until frothy. Sieve the flour and sauce powder over it. Stir in the quark, sour cream, lemon juice and zest from the peel. Finally, fold the egg whites underneath.
- Crumble the amarettini on the dough base, drain the apricots well, then distribute them over the amarettini. Apply the cheese mixture on top. Heat the oven to 175 ° with convection, baking can take 70 minutes, but a baking test is better. If the layer of cheese turns too brown, put aluminum foil on top. After baking, leave in the oven for about 20 minutes with the oven switched off. Then let it cool outside in the mold, then turn it out and let it cool down completely. At O / U heat 160 °; 70 minutes.
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