Italian cheesecake

Ingredients for 1 servings:

• 150 g butter and butter for the mold
• 150 g flour
• 1 pinch of baking powder
• 1 pinch of salt
• 250 g sugar
• 2 packets of vanilla sugar
• 50 g biscuits (amarettini)
• 5 eggs
• 250 g mascarpone
• 500 g low-fat curd cheese
• 7 tbsp Amaretto, more to taste
• 1 pack of pudding powder
• 50 g almond flakes
• Powdered sugar for dusting

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Grease a 26 cm springform pan with butter. Melt 150 g butter over low heat and let cool slightly. Mix the flour, baking powder, a pinch of salt, 75 g sugar, and 1 tablespoon of vanilla sugar in a bowl. Pour in the melted butter and knead everything into crumbles using the dough hook of a hand mixer. Spread it into the base of the pan and press it down. Chill the pan for about 30 minutes. Roughly crumble the amaretti biscuits, except for 1 tablespoon. Beat the eggs with 175 g sugar and 1 tablespoon of vanilla sugar until frothy. Mix the mascarpone, quark, amaretto, and custard powder together and stir into the egg foam. Spread the mixture into the springform pan. Sprinkle all the amaretti biscuits and almonds on top. Bake in the preheated oven on the lowest rack for about 75 minutes. Cover after 45 minutes if necessary. Let cool in the pan.