Cheesecake

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Cheesecake
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Difficulty:
easy
Difficulty
Preparation:
2 h. 20 min.
Preparation

Ingredients

for
1
For the pastry
250 grams
125 grams
cold Butter
60 grams
1 tablespoon
1 pinch
1
For the topping
1
organic Orange
1 kilogram
200 grams
1 packet
4
2
50 grams
For the caramel sauce
100 grams
1 tablespoon
100 grams
Powdered sugar (for dusting)
For decorating
candied Orange slice (Finished product)

Preparation steps

1.

For the pastry: Pile flour on the work surface, mix with sugar, cocoa and salt and make a well in the center. Cut cold butter into small pieces and arrange around the well. Add an egg and approximately 40 ml (approximately 1/6 cup) of lukewarm water to the well and chop all ingredients with a knife until crumbly. Quickly knead into a smooth pastry and shape into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

2.

For the caramel sauce: Heat sugar and water in a saucepan and dissolve sugar, stirring. Simmer until light brown. Add cream and cook, stirring, until caramel has dissolved, remove from heat and let cool.

3.

For the topping: Rinse orange in hot water, pat dry and grate zest. Combine quark with sugar, vanilla sugar and orange zest, mix well. Add eggs, egg yolks and cream and whisk until smooth. 

4.

Roll out pastry on a floured surface. Line tart pan with it, making 4 cm (approximately 1 1/2 inch) edge all around. Spread cream on top and bake in preheated oven at 200°C (approximately 400°F) for about 20 minutes. Remove from the oven and glide sharp knife between pastry crust and cream. Reduce oven temperture to 160°C (approximately 325°F) and bake cake for about 1 hour more. Remove from the oven and cool. Decorate cake with candied orange slices and drizzle with caramel sauce. Cut into slices and serve.