Cheesecake with amarettinis and Licor43
A delicious recipe for a creamy cheesecake. Of course, you can also prepare it without alcohol.
Equipment
- 1 Springform pan diameter approx 26cm
Ingredients
For the base
- 160 g Flour
- 50 g Sugar
- 90 g Soft butter
- 1 Pinch of salt
For the filling
- 1 kg Low-fat curd cheese
- 200 g Sour cream
- 2 Eggs M
- 1 teaspoon Vanilla essence
- 200 g Sugar
- 1 pck Vanilla pudding powder
- 200 ml Neutral oil e.g. sunflower oil
- 250 ml Milk
- 80 g Amarettini
- 3 tablespoons Licor 43
- 1 tablespoon Lemon juice
Instructions
- Preheat the oven to 180°C (top/bottom heat) or 160°C convection oven. Grease the baking dish.
- Place the ingredients for the base in a mixing bowl and knead until smooth.
- Press the dough evenly onto the springform pan base and then prick it a few times with a fork.
- Mix Licor 43 and lemon juice in a small bowl. Spread the amarettinis on the cake base and brush with the liqueur-lemon mixture. Place in the refrigerator to chill.
- Mix curd, sour cream, eggs and vanilla extract. Mix the sugar and the pudding powder and stir into the quark mixture. Add oil and milk and mix again.
- Pour liquid curd mixture into the mold and bake for about 50-65min. Then let the cake cool completely in the turned off, open oven.
Notes
- Regularly look into the oven and check the color of the cheesecake. If the color is too dark, simply cover it with a piece of aluminum foil.
- Baking time may vary depending on the oven.
- You can serve the cake with some Amarena cherries. Tastes great!
- If you want a cheesecake without many extras, just leave out the Amarettinis and the Licor 43 lemon mixture.