Description
Ultracremiger Käsekuchen mit zarter, buttriger Kruste, samtig-weicher Füllung aus Schichtkäse und feiner Süße. Die leichte Aprikosenkonfitüre verleiht fruchtige Frische, die goldbraune Oberfläche verführt mit knusprigem Glanz.
Ingredients
Scale
- 150 g Butter
- 1 Prise Salz
- 300 g Mehl
- 50 ml Wasser
- 3 EL Aprikosenkonfitüre
- 5 Eier, getrennt
- 300 g Zucker
- 500 g Schichtkäse
- 500 g Mascarpone
- 250 g Ricotta
- Saft von 1 Zitrone
- 2 EL Amaretto (optional)
- 100 g Speisestärke
Instructions
- Begin by preparing the dough: In a large mixing bowl, beat 150 g of butter with a pinch of salt until it becomes creamy and fluffy. If you prefer a sweeter dough, you can add 75 g sugar during this step, but it is optional because the cheesecake filling is already sweet.
- Gradually incorporate 300 g of flour and 50 ml of water into the butter mixture. Stir continuously until the ingredients combine into a soft dough. Once it starts coming together, use your hands to knead the dough gently until it is smooth and uniform in texture without any dry flour spots.
- Divide the dough into two portions, reserving approximately two-thirds for the base and sides of the cake. Roll out this larger portion on a floured surface to fit the bottom and sides of a greased springform pan (usually around 26 cm in diameter). Carefully transfer the rolled dough into the pan, pressing it evenly along the bottom and up the sides to form a crust.
- Spread 3 tablespoons of apricot jam evenly over the dough base inside the pan. This layer will add a subtle fruity sweetness and prevent the crust from becoming soggy once the filling is added.
- Roll out the remaining one-third of the dough to the size of the springform pan’s bottom. Place this rolled-out dough on top of the apricot jam layer, covering it completely. Gently press and seal the edges where the top dough meets the sides to ensure it adheres well and prevents leakage during baking.
- Now prepare the creamy filling: In a clean bowl, beat the 5 egg yolks together with 300 g sugar until the mixture becomes thick, pale, and creamy. This step is crucial for a smooth and rich filling texture.
- Gradually fold in 500 g Schichtkäse (a type of quark or layered cheese), 500 g mascarpone, and 250 g ricotta into the egg yolk and sugar mixture. Stir continuously to achieve a smooth and homogenous cream without lumps.
- Add the freshly squeezed juice of one lemon and 2 tablespoons of Amaretto (optional) to the cheese mixture for a fresh and aromatic flavor. Then, sift in 100 g of cornstarch (Speisestärke) and mix thoroughly until the filling becomes a smooth, thick batter.
- In a separate clean bowl, beat the 5 egg whites until they form stiff peaks. This means when you lift the beaters, the egg whites hold their shape firmly without collapsing. Gently fold the beaten egg whites into the cheese filling using a spatula. Incorporate the whites carefully to keep the mixture light and airy, which will contribute to the ultracreamy texture of the cheesecake.
- Pour the prepared filling evenly over the dough-lined springform pan, spreading it gently with a spatula to create a smooth surface.
- Preheat your oven to 180°C (356°F). Place the springform pan on the middle rack and bake the cake for 35 to 40 minutes. During this initial bake, the filling should begin to set but will still be slightly soft in the center.
- After the initial baking time, remove the cake from the oven. Using a sharp knife, carefully score around the edge of the cake about 2 cm deep, cutting into the sides all around. This helps prevent cracks and allows steam to escape during the second bake.
- Return the cake to the oven and bake for an additional 20 to 25 minutes. This second baking phase will ensure the filling is fully set and the cake achieves the perfect creamy consistency with a slightly golden top.
- Once baking is complete, remove the cake from the oven and allow it to cool completely in the pan before releasing the springform ring. For best results, refrigerate the cheesecake for several hours or overnight to develop its full flavor and creamy texture before serving.
Notes
If you prefer a sweeter dough, you can add 75 g sugar when creaming the butter. The Amaretto in the filling is optional but adds a lovely subtle almond flavor. Scoring the sides of the cake after the first bake is important to avoid cracking and to help the cheesecake bake evenly. Allowing the cake to cool and chill in the refrigerator before serving enhances the creamy texture and flavor. Use a springform pan for easy removal.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 400-500
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 20-30g
- Saturated Fat: 11-15g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
