Cheesecake

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Cheesecake
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Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation

Ingredients

for
1
For the pastry
200 grams Pastry flour
80 grams powdered sugar
80 grams butter
1 egg yolk
1 pinch salt
For the topping
7 eggs
600 grams Double cream cheese (60-75% fat)
2 tablespoons lemon juice
1 tablespoon grated Lemon peel
200 grams sugar
125 grams cornstarch
2 tablespoons Pastry flour
1 teaspoon Baking powder
For decorating
100 grams Whipped cream
100 grams Red Currants
How healthy are the main ingredients?
sugarWhipped creamCurrantsaltegg

Preparation steps

1.

For the pastry: combine all pastry ingredients and quickly knead into a smooth pastry, shape into a ball, wrap in plastic wrap and refrigerate for 30 minutes. 

2.

Butter springform pan. Roll out pastry and line pan with it, making an edge all around. Prick with a fork several times.

For the topping: separate eggs. Beat egg whites until stiff. Whisk double cream (or cream cheese) with egg yolks, sugar, lemon juice and zest. Combine flour with baking powder and cornstarch, sift over cream mixture. Fold in egg whites. Spread cream on pastry and bake in preheated oven at 160°C (approximately 325°F) for about 1.5 hours. Remove from the pan and cool slightly. Loosen from the pan. Whip cream until very stiff, fill into a piping bag and pipe decoratively on top of cake. Rinse and pat dry currants and arrange decoratively on cake as well. Serve.