Creamy bee sting cheesecake

Ingredients for 1 servings:

• 250 g butter biscuits
• 80 g butter, melted
• 60 g hazelnuts, ground
• 1 packet of vanilla sugar
• 500 g quark
• 200 ml cream
• 300 g mascarpone
• 200 g sugar
• Vanilla flavor
• 3 eggs
• 2 tbsp flour
• 1 tbsp cornstarch
• 40 g butter
• 40 ml cream
• 60 g sugar
• 2 tbsp honey
• 100 g almond flakes

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 50 minutes; Total time approx. 9 hours 20 minutes

For the base, finely crush the butter biscuits. Place all ingredients in a bowl and mix well. Pour the mixture into a 26cm springform pan and press down firmly. For the filling, mix the quark, mascarpone, cream, sugar, and vanilla extract well with a hand mixer. Gradually beat in the three eggs, one at a time. Add the flour and cornstarch and mix everything well. Pour the filling onto the biscuit mixture in the springform pan. Wrap the base in aluminum foil so that any oil runs into the foil and bake in a conventional oven for 50 minutes. After baking, remove the cheesecake from the oven and immediately prepare the almond layer. To do this, bring all ingredients to a boil in a pan, stirring constantly, until the mixture is lightly caramelized. Fold in the almonds and spread the mixture evenly over the cheesecake. Return the cake to the oven for another 4-5 minutes. Caution: Do not leave it in the oven for too long, as the almonds can burn quickly! Let the cheesecake rest in the refrigerator for at least 6 hours, preferably overnight.