Description
Ein zarter, buttriger Mürbeteig umhüllt eine samtig-cremige Füllung aus Schichtkäse und Eiern, süß balanciert mit Aprikosenkonfitüre. Der Käsekuchen glänzt golden, schmeckt mild-frisch und schmilzt auf der Zunge.
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, take the 150 g of butter and add a pinch of salt. Using a hand mixer or stand mixer with a paddle attachment, beat the butter and salt together until the mixture becomes light and fluffy. If you prefer a sweeter dough, you can add 75 g of sugar here and beat until creamy, but note that the recipe is sufficiently sweet without sugar in the dough.
- Gradually add the 300 g of flour to the butter mixture in small portions, mixing continuously to combine. Then slowly pour in the 50 ml of water while mixing, which will help bring the dough together. Once all ingredients are incorporated, use your hands to knead the dough gently in the mixing bowl or on a clean surface until it becomes smooth and pliable without being sticky.
- Divide the dough into two portions, using about two-thirds of the dough for the base. Lightly grease a springform pan (usually about 26 cm in diameter). Roll out the larger portion of dough on a lightly floured surface into a circle large enough to cover both the bottom and the sides of the springform pan to create a crust.
- Carefully transfer the rolled dough into the greased springform pan, pressing it evenly along the bottom and up the sides to form a uniform shell. Use your fingers to smooth out any cracks or uneven areas.
- Spread 3 tablespoons of apricot jam evenly over the dough base inside the springform pan. This layer will add a subtle fruity sweetness and prevent the filling from soaking into the crust.
- Roll out the remaining one-third portion of dough to the size of the springform pan bottom. Place this dough circle gently over the apricot jam layer, covering it completely. Press the edges of the top and bottom dough layers together gently to seal the edges, making sure there are no gaps.
- Now prepare the filling: Separate the 5 eggs, placing the yolks and whites into separate clean bowls. Using a mixer, beat the egg yolks together with 300 g of sugar until the mixture is thick, pale, and creamy. This will provide a rich base for the creamy filling.
- Gradually add 500 g of Schichtkäse (a layered cheese similar to quark), 500 g of mascarpone, and 250 g of ricotta to the yolk mixture. Mix thoroughly after each addition until the mixture is smooth and homogeneous.
- Add the juice of one lemon to the cheese mixture to provide a fresh, tangy flavor that balances the richness of the cheeses. If you choose to use Amaretto, add 2 tablespoons now for a subtle almond aroma. Then sift in 100 g of cornstarch (Speisestärke) and stir well to ensure no lumps remain, which will help the filling set firmly when baked.
- In a separate clean bowl, use a mixer to beat the egg whites until stiff peaks form. This means when you lift the beaters, the egg whites hold a firm, pointed shape without collapsing. Gently fold the egg whites into the cheese filling using a spatula, incorporating them carefully to maintain the airy texture, which will make the cheesecake ultra creamy and light.
- Pour the completed filling evenly over the prepared dough in the springform pan, spreading it gently with a spatula to fill the entire surface.
- Preheat your oven to 180°C (356°F). Place the cheesecake on the middle rack and bake for 35 to 40 minutes. During this time, the top should start to set and turn a light golden color, but the center might still be slightly wobbly.
- After the initial baking time, carefully remove the cheesecake from the oven. Using a sharp knife, score around the edge of the cheesecake about 2 cm deep, cutting through the filling and dough crust all around. This helps prevent cracks as the cheesecake cools and continues baking.
- Return the cheesecake 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 texture becomes perfectly creamy without being runny.
- Once finished, remove the cheesecake from the oven and allow it to cool completely in the springform pan. After cooling, you can remove the outer ring and serve the cheesecake chilled or at room temperature.
Notes
For a sweeter dough, you can add 75 g of sugar to the butter and salt mixture when preparing the dough. The Amaretto is optional but adds a lovely almond note to the filling. Scoring the cheesecake edges after the initial baking prevents cracks during cooling and final baking. Serve chilled for the best creamy texture.
- 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
