Ultra-creamy cheesecake

Ingredients for 1 servings:

• 150 g butter
• 1 pinch of salt
• 300 g flour
• 50 ml water
• 3 tbsp apricot jam
• 5 eggs, separated
• 300 g sugar
• 500 g layered cheese
• 500 g mascarpone
• 250 g ricotta
• 1 lemon(s), the juice
• 2 tbsp Amaretto, optional
• 100 g cornstarch

Instructions

Working time approx. 45 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 55 minutes

probably the most delicate temptation since cheesecake was invented

Beat the butter with salt until fluffy. (If you like it sweeter, beat it with 75g sugar. I find the cake sweet enough without sugar in the batter.) Gradually stir in the flour and water. Then knead the soft dough with your hands. Roll out 2/3 of the dough and line the bottom and sides of a greased springform pan. Spread with the jam. Roll out the remaining dough to the size of the bottom of the springform pan and place it over the pan, gently pressing the edges down. Beat the egg yolks with sugar until thick and creamy, gradually stir in the cheese, mascarpone, and ricotta. Then add the lemon juice and Amaretto and sift in the cornstarch. Mix until smooth. Beat the egg whites until stiff and carefully fold in the beaten egg whites. Pour the mixture onto the dough. Bake at 180°C for 35-40 minutes. Then remove from the oven and cut around the sides about 2cm deep. After 10 minutes, put it back in the oven and bake for another 20 – 25 minutes.