Josy’s Cheesecake .. with Cinnamon Biscuit Base!

Cinnamon crispy base

1. We start by melting the butter. Please don’t get too hot, just make it runny. .. In the meantime, we crumble the shortbread biscuits by placing them in a freezer bag and working this with the rolling pin until the biscuits are crumbled but not yet completely pulverized. You can still have a bit of bite.
2. Now a 26-28-size baking pan is prepared. The bottom is covered with baking paper and the edge is coated with some of the liquefied butter.
3. Mix the dry ingredients for the base and add the butter and 1 tablespoon of milk and mix everything well
4. Pour this mixture into the baking pan, distribute it evenly and press down. .. Set aside until you need it again. … The oven is preheated to 160 ° top / bottom heat.

Cheese mass

1. Continue with the cream cheese and sugar. Put both in a mixing bowl and mix well. Stir until the sugar has dissolved.
2. Gradually add the pudding powder and mix in well, then lemon zest and vanilla (scrape out the pod or measure the extract accordingly).
3. Use a scraper to scrape off the edges and mix everything well again.
4. Add the quark and mix well.
5. Pour in the cream and stir well. The whole thing now becomes a bit runny, but that changes again if we whip the mass vigorously until it takes on a firmer consistency again.
6. Put the fluffy cheese mixture on the biscuit base and gently shake the mold so that the mixture is well distributed.
7. Put the pan in the middle of the oven and bake for about 90 minutes. If the cake starts to get too dark towards the end, put on a hood made of aluminum foil.
8. Turn off the oven and wedge a wooden spoon in the door. Let stand for about 30 minutes, then take out the cheesecake and let it cool down. … Only now carefully remove it from the mold.
9. Bon appetit!
10. For the bottom, I was inspired by this California Cheesecake recipe. Thank you Sascha Mumm! ….. I will still deliver pictures of the bleed.