Sour Cream Cheesecake with Grapes
- For the crust
- 200 grams Pastry flour
- 50 grams ground almonds
- 1 pinch salt
- 75 grams sugar
- 150 grams cold butter
- 1 egg
- Pastry flour (for the work surface)
For the crust, mound the flour with the almonds on the work surface, mix in the salt and sugar and make a well in the center of the flour. Cut the cold butter into small pieces to distribute over the flour. Place the egg in the well and mix all the ingredients by chopping with a knife, so small crumbs arise. Knead with hands to a dough. If necessary, add a little cold water or flour. Form into a ball, wrap in plastic wrap and refrigerate about 30 minutes. Preheat the oven to 180°C (approximately 350°F) convection. Rinse the grapes and drain.
Line a tart pan with parchment paper. Roll out the dough on a floured surface and line the pan with parchment paper, forming an edge up the side.
For the topping, mix the sour cream with the cream cheese, sugar and vanilla sugar. Rinse the orange in hot water, wipe dry, grate the peel, squeeze out the juice and fold juice and zest into the cream cheese mixture. Then mix in the eggs and the cornstarch. Spread the mixture over the pastry, arrange the grapes on top and lightly press into the cream mixture. Bake in the oven for about 50 minutes. Then remove from oven, cool, cut into pieces and serve.