Ingredients:
Cheesecake dough
30 g butter
1 tsp instant coffee powder
30 ml. Almond liqueur
200 g shortcrust pastry with milk chocolate
4 ladyfingers
Cream glaze
250 g. sour cream
2 tbsp. powdered sugar
1 vanilla sugar
Quark filling
600 g quark
250 g mascarpone
70 g powdered sugar
1 tbsp cornstarch
1 vanilla pod
3 eggs
1 tsp. Instant coffee powder
3 tbsp. Almond liqueur
Additionally
1 pack of ladyfingers
springform pan 21 cm
1 tsp cocoa
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Preparation:
The cheesecake dough
1. Simply put all the ingredients in the cocktail maker of your food processor and chop them up. If you don’t have a food processor, you can put all the ingredients in a bag and chop them up with a rolling pin.
Now line the springform pan with baking paper (circle shape).
Pour the prepared dough into the springform pan and compact it with a spoon.
2. Next, cut the ladyfingers diagonally on one side (photo below).
Arrange the ladyfingers next to each other on the edge of the springform pan.
The curd filling
3. Now preheat the oven to 180 °C (top/bottom heat).
Mix the almond liqueur and the instant coffee powder in a bowl.
4. Next, mix the quark and mascarpone with the mixer at the lowest setting.
While constantly stirring, slowly fold in the powdered sugar, cornstarch and the pulp of the vanilla pod.
While you continue stirring, stir in the three eggs
at intervals. Finally, add the previously mixed coffee liqueur mixture.
Spread the finished quark filling onto the dough in the springform pan.
6. Now cover the cake with aluminum foil.
Bake everything for 65 minutes in the oven at 180° C (top/bottom heat).
Take the cake out of the oven briefly.
7. Now briefly check whether the curd filling has a firm consistency.
If so, you can spread the sour cream icing on the cake (for this, mix the sour cream, powdered sugar and vanilla sugar together) and then cover it again with aluminum foil.
8.Now bake the cake including the sour cream glaze for another 10 minutes.
Now take the cake out of the oven and let it cool down. A little more effort but it’s worth it!