Description
Zartschmelzend und ultracremig auf knusprigem Boden: Dieser Käsekuchen verführt mit seidiger Textur, feiner Süße und fruchtigem Aprikosenglanz. Jeder Bissen ein unwiderstehlicher Genussmoment!
Ingredients
Scale
- 150 g Butter
- 1 pinch salt
- 300 g flour
- 50 ml water
- 3 tbsp apricot jam (for brushing)
- 5 eggs, separated
- 300 g sugar
- 500 g Schichtkäse (curd cheese or quark)
- 500 g mascarpone
- 250 g ricotta
- juice of 1 lemon
- 2 tbsp Amaretto (optional)
- 100 g cornstarch
Instructions
- Preheat your oven to 180°C (356°F). Grease a springform pan thoroughly with butter or non-stick spray and set aside.
- In a large mixing bowl, beat the butter with a pinch of salt until it becomes creamy and light. If you prefer a sweeter crust, add 75 g of sugar at this point and beat until the mixture is fluffy.
- Gradually add the flour and water to the butter mixture, mixing until a soft dough forms. Use your hands to knead the dough gently until it is smooth and evenly combined.
- Divide the dough into two portions, one about two-thirds of the total and the other one-third. Roll out the larger portion on a lightly floured surface to fit the base and sides of your prepared springform pan.
- Carefully transfer the rolled-out dough to the pan, pressing it evenly onto the bottom and about 3-4 cm up the sides. Make sure there are no gaps or holes in the dough.
- Spoon the apricot jam onto the dough base and spread it evenly with the back of a spoon or a pastry brush to cover the entire surface.
- Roll out the remaining dough to approximately the size and shape of the springform pan. Gently lay this piece over the jam-covered base and press the edges lightly to seal it to the sides of the dough.
- Separate the eggs, placing the yolks in a large bowl and the whites in a separate clean bowl.
- Add the sugar to the egg yolks and beat with a mixer until the mixture is thick, pale, and creamy. This may take several minutes.
- Add the Schichtkäse, mascarpone, and ricotta to the egg yolk mixture, beating each addition until fully incorporated and the mixture is smooth.
- Pour in the lemon juice and, if using, the Amaretto. Sift the cornstarch over the mixture and mix again until fully combined and a smooth batter forms.
- In a separate bowl, beat the egg whites until stiff peaks form. Carefully fold the beaten egg whites into the cheese mixture, using a spatula and gentle motions to maintain the volume and create a light, airy batter.
- Pour the cheese filling onto the prepared dough base in the springform pan, smoothing the surface with a spatula.
- Place the pan in the preheated oven and bake for 35 to 40 minutes. The surface should be lightly golden and the filling just set around the edges.
- Remove the cheesecake from the oven. Using a sharp knife, carefully cut around the edge of the cheesecake, about 2 cm deep, to help prevent cracking as it cools.
- Allow the cake to rest at room temperature for 10 minutes.
- Return the pan to the oven and bake for an additional 20 to 25 minutes. The cheesecake should be golden on top and set but still slightly wobbly in the center.
- Remove the cake from the oven and let it cool completely in the pan. Once cooled, release the springform and transfer the cheesecake to a serving plate.
- Refrigerate the cheesecake for several hours or overnight before serving to allow it to set fully and for the flavors to develop.
Notes
For the best texture and flavor, prepare the cheesecake a day in advance and let it chill overnight in the refrigerator. If you cannot find Schichtkäse, you can substitute it with Quark or a smooth cottage cheese. The Amaretto adds a subtle almond note but can be left out if preferred. Make sure to beat the egg whites to stiff peaks and fold them in gently for an ultra-creamy and light cake. The step of cutting around the edge before the second bake helps to prevent the top from cracking.
- 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
