Amaretti Cheesecake

Ingredients

Directions

1. 1

   Mix flour, brown sugar, 1 pinch of salt and almonds. Add 1/2 teaspoon vanilla essence and 50 g butter in flakes. Knead with the dough hook of the hand mixer. Then knead with your hands to a smooth dough. If necessary add 1-2 tbsp. cold water. Grease a springform pan (18 cm Ø). Put the dough into the form and press it to a flat bottom, pressing the rim a little bit up, keep it cold for about 30 minutes

2. 2

   Prick the bottom several times with a fork. Pre-bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 10 minutes on the lower shelf

3. 3

   In the meantime, melt 25 g butter for the quark mixture, remove from the heat and allow to cool. Separate 2 eggs. Refrigerate the egg white in a mixing bowl. Beat 1 egg, egg yolks, 1 teaspoon vanilla essence and 60 g sugar with the whisks of the hand mixer until creamy. Add butter, cream cheese, mascarpone and liqueur and stir in. Finally stir in the sauce powder

4. 4

   Take the base out of the oven, spread the cheese mixture evenly on top, bake at the same temperature on the bottom rack for about 40 minutes. Beat the egg whites and 1 pinch of salt with the whisk of the hand mixer until very stiff, adding 100 g sugar. Beat until the sugar is completely dissolved

5. 5

   Remove the cake from the oven and place it on a cake rack. Put the egg white mixture on the cake and spread it carefully and loosely, leaving a rim of about 1 cm wide. Sprinkle with amarettini and flaked almonds. Bake again at the same temperature on the middle shelf for 15-20 minutes. Remove from the oven, carefully remove the rim from the pan and let it cool down well on a cake rack in the pan

6. 6

   Waiting time approx. 30 minutes