Coffee Cheesecake

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Coffee Cheesecake
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h. 20 min.
Ready in

Ingredients

for
1
For the pastry
100 grams
100 grams
ground almonds
80 grams
1 tablespoon
1
140 grams
For the topping
50 grams
100 milliliters
4
500 grams
500 grams
70 grams
melted Butter
2 packets
Vanilla pudding powder (for 500 ml of liquid)
200 grams
Pastry flour (for work surface)
Butter (for the pan)
80 grams

Preparation steps

1.

For the pastry: mix flour mix with almonds, sugar, coffee powder and a pinch of salt. Pile on the work surface and make a well in the center. Add beaten egg to the well. Cut butter into small pieces and arrange around the well. Quickly knead into smooth pastry and shape into a ball. Wrap in plastic wrap and refrigerate for 30 minutes. 

2.

For the topping: combine coffee beans and cream and let stand for at least 30 minutes. Strain through a sieve. 

3.
Preheat the oven to 180 ° C top and bottom heat Preheat.
4.

Separate eggs. Whisk egg yolks with quark, cream cheese, butter, coffee cream, custard powder and sugar. Beat egg whites until stiff and fold into egg yolks.

5.

Roll out pastry on a floured surface and line buttered springform pan with it, making an edge all around.

6.

Spread with cream mixture and bake in preheated oven at 180°C (approximately 350°F) for about 1 hour. After about 50 minutes of baking, sprinkle with almonds and bake until almonds are golden brown. 

7.

Remove cake from the oven, cool and loosen from the pan. Serve.