Ingredients
- cake dough: shopping list
- butter for the pan or grease-proof paper shopping list
- 40 g almonds, walnuts or hazelnuts (mix if you like) shopping list
- 60 g butter shopping list
- 85 g wholemeal rusk/zwieback shopping list
- 40 g sugar shopping list
- cheese filling: shopping list
- 1,4 kg cream cheese shopping list
- 360 g sugar shopping list
- 50 g sour cream shopping list
- 30 g flour shopping list
- 1 orange and 1 lemon, the zests shopping list
- 1 tbsp. lemon juice shopping list
- 2 tsp. vanilla essence shopping list
- 2 egg yolks shopping list
- 5 eggs (medium size) shopping list
- glaze: shopping list
- 200 g sour cream shopping list
- 20 g sugar shopping list
How to make it
- Grease a springform pan with smooth butter.
- Roast the nuts in a pan without any oil, leave them to cool down, and chop them in a food processor.
- Melt the butter. Chop the rusk in the food processor and mix it with sugar, the nuts and the melted butter. Coat the bottom of the pan with this mixture evenly, apply a foil and press on with your fingers. Remove the foil.
- Preheat your oven to 135 degrees C with air circulation (fan assisted/convection oven).
- Stir the cheese creamy and add sugar, sour cream, flour, lemon- and orange zests, lemon juice and vanilla essence one thing at a time. Stir in the eggs and egg yolks one by one.
- Fill this batter into the pan and smooth down.
- Insert the pan on the bottommost grid of your oven.
- Bake it for 20 min., then remove it from the oven. Loosen the batter's border round the pan by using a thin knife. Leave the form outside the oven for about 20 min., then carry on baking it for about 110 min. now. The interruption makes the cheesecake more even. Keep its color light by covering the pan with an oiled baking foil after 50 min. and rotate the pan on the grid if your oven doesn't keep the temperature evenly.
- After the second baking period remove the cake from the oven and let it rest for 20 min.
- Increase the temperature to 160 degrees C with air circulation (fan assisted/convection oven).
- Mix sour cream and sugar, pour over the cake, smooth down and bake it for another 15 to 20 min. Then remove from the oven and leave it to cool down in the springform pan.
- Chill it in the fridge until the following day.
- Befor serving heat the pan's bottom on a hoptplate for just a few seconds. This makes it easier to let it slide on to a serving plate.
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