I Love Cheesecake

Especially my selfmade one!

Cheesecake ganz

Baking cheesecakes is a big hobby of mine. I love to try different combinations of cake bases, cheesecake layers and toppings. The absolute favorite of my friends and me is the vanilla cheesecake with port plums and caramelized almonds. Feel free to bake it yourself, but be careful, if you bring one to your friends' house, you must never come back without one!

Get the recipe of my special yummy cheesecake by clicking the button below.

You don't know what a Cheesecake is?
Cheesecake is a sweet dessert consisting of one or more layers. The main, and thickest, layer consists of a mixture of a soft, fresh cheese (typically cottage cheese, cream cheese or ricotta), eggs, and sugar. If there is a bottom layer, it most often consists of a crust or base made from crushed cookies (or digestive biscuits), graham crackers, pastry, or sometimes sponge cake. Cheesecake may be baked or unbaked (and is usually refrigerated). Cheesecake is usually sweetened with sugar and may be flavored in different ways. Vanilla, spices, lemon, chocolate, pumpkin, or other flavors may be added to the main cheese layer. Additional flavors and visual appeal may be added by topping the finished dessert with fruit, whipped cream, nuts, cookies, fruit sauce, chocolate syrup, or other ingredients.
Learn more on Wikipedia

Cheesecake

Vanille Cheesecake mit Portweinzwetschgen und karamellisierten Mandeln

Boden

195 g Mehl
½ TL Backpulver
½ TL Salz
100 g Zucker
1 Msp. Vanille
115 g Butter, Halbfettbutter oder Margarine, kalt

❤︎ 19 cm Springform einfetten und Boden mit Backpapier auslegen.
❤︎ Mehl, Backpulver, Salz und Zucker vermengen. Butter in Stücken dazugeben und mit den Händen kneten.
❤︎ Teig zwischen zwei Lagen Backpapier ausrollen und in vorbereitete Form legen. Auch den Rand mit Teig auslegen und festdrücken. Gefäss in den Kühlschrank stellen.

Füllung

50 g Butter
500 g Magerquark
100 ml Halbrahm
60 g Rohrzucker
3 g Vanillezucker
1 Msp. Vanille
½ Pkg. Vanillepuddingpulver
1.5 EL Griess
2 EL Zitronensaft

❤︎ Butter in Kochtopf langsam schmelzen und etwas auskühlen lassen.
❤︎ Backofen auf 175 Grad Celsius vorheizen.
❤︎ Quark, Rahm, Rohrzucker, Vanille, Puddingpulver und Griess ca. 1 Minute in einer grossen Schüssel mixen, bis eine Creme entsteht. Dann Butter und Zitronensaft zugeben und ganz kurz mixen.
❤︎ Füllung auf dem Teigboden verteilen.
❤︎ Kuchen auf mittlerer Schiene 50 Minuten bei 175 Grad Celsius Ober- und Unterhitze backen. Dann Ofen ausschalten und 10 Minuten im geschlossenen Ofen lassen. Danach Ofentür einen kleinen Spalt öffnen und Kuchen darin auskühlen lassen.

Karamellisierte Mandel-Streusel

4 EL gehobelte Mandeln
1-2 EL brauner Zucker

❤︎ In beschichteter Pfanne bei mittlerer Hitze Mandeln 1 – 2 Minuten rösten. Dann mit Zucker bestreuen und eine weitere Minute rösten, bis der Zucker karamellisiert.
❤︎ Wenn die Mandeln karamellisiert sind, schnell aus der Pfanne auf ein Backpapier kippen und verteilen. Achtung heiss!

Portweinzwetschgen

420 g TK Zwetschgen
100 ml Portwein
1 EL Maisstärke
1 EL Zucker

❤︎ Wein in Pfanne geben, Maisstärke und Zucker einrühren. Aufkochen. Zwetschgenhälften unterrühren, 2 Minuten köcheln lassen, dann Herd ausschalten. 10 Min ziehen lassen.
❤︎ Kompott auf den ausgekühlten Kuchen geben, Streusel darüber verteilen und gleich servieren.

Cheesecake

Vanilla cheesecake with port plums and caramelized almonds

Base

195 g flour
½ teaspoon baking powder
½ teaspoon salt
100 g sugar
1 pinch vanilla
115 g butter, semi-fat butter or margarine, cold

❤︎ Grease a 19 cm cake tin and line the bottom with baking paper.
❤︎ Mix the flour, baking powder, salt and sugar. Add butter in pieces and knead with your hands.
❤︎ Roll out the dough between two layers of baking paper and place it in the prepared cake tin. Line the edge with dough too and press it down. Place the cake tin in the refrigerator.

Cheese layer

50 g butter
500 g low-fat curd
100 ml cream
60 g cane sugar
3 g vanilla sugar
1 pinch vanilla
½ pack vanilla pudding powder
1.5 tbsp semolina
2 tbsp lemon juice

❤︎ Slowly melt the butter in the saucepan and let it cool a little.
❤︎ Preheat the oven to 175 degrees Celsius.
❤︎ Mix the curd, cream, cane sugar, vanilla, pudding powder and semolina in a large bowl for approx. 1 minute until it is creamy. Then add butter and lemon juice and mix very briefly.
❤︎ Spread the filling on the dough base.
❤︎ Bake the cake on the middle rack for 50 minutes at 175 degrees Celsius top and bottom heat. Then turn off the oven and leave it in the closed oven for 10 minutes. Then open the oven door a little and let the cake cool in it.

Caramelized almond sprinkles

4 tbsp sliced almonds
1-2 tbsp brown sugar

❤︎ Roast the almonds in a non-stick pan on medium heat for 1 - 2 minutes. Then sprinkle them with sugar and toast for another minute until the sugar caramelizes.
❤︎ When the almonds are caramelized, quickly get them out of the pan and spread them on a Baking paper. Caution hot!

Port plums

420 g frozen plums
100 ml port wine
1 tbsp corn starch
1 tbsp of sugar

❤︎ Put the wine in a non-stick pan, stir in the cornstarch and sugar and bring to a boil. Stir in the plum halves and let them cook for two minutes, then switch off the stove. Let it steep for 10 minutes.
❤︎ Put the compote on the cooled cake, sprinkle it with the almonds and serve immediately.