Cheesecake with Mayo`s almond crumble

Do you feel like cheesecake? I have eaten cheesecake in many variations and I have to say: This variation from Mayo´s Mandel Crumble is one of my favorites. The cake is creamy and moist and the almond base makes the cake perfect. And the best thing about it: it's not rocket science at all to bake it. Of course, there are still some tricks that I would like to reveal to you now..

And this is how it's done:

Shortcrust pastry preparation:

Ingredients:

• Mayo`s almond crumble 150g
• 1 egg yolk
• 50g butter

Knead all the ingredients for the shortcrust pastry together in a bowl and then press the dough into your springform pan (25 cm). Pull the edge up nicely, as it will lower slightly due to blind baking. To do this, I lay out the baking paper and additionally grease the edge. This way, nothing will stick.

First put your dough in the fridge for 10 to 15 minutes and preheat your oven to 180 °C. Then the dough is baked at 170 degrees for about 10 minutes. Then let it cool for about 10 minutes.

 

 

Cheesecake filling preparation:

 

Ingredients:

• 200g cream cheese
• 100ml whipped cream
• 100ml milk
• 2 eggs
• 50g sugar
• 1 tablespoon lemon juice
• 3 tablespoons flour

Add all ingredients to a smoothie blender. If you don't have a smoothie blender, simply mix with a hand blender or a whisk. First add the cream cheese and sugar, then add the eggs, flour, cream, milk and lemon juice one after the other in that order and mix everything thoroughly.

Then spread the filling mixture evenly in the springform pan. Bake the cheesecake in a preheated oven (170 °C fan) for 40 minutes. After about 30 minutes of baking, the pan can be covered with aluminum foil or baking paper so that the cake doesn't get too dark. Turn off the oven after 40 minutes, but be sure to leave the cheesecake in the oven with the oven door closed until it has cooled to about room temperature. This takes a few hours. After about 3 hours, I open the oven door slightly so that the moisture can escape.

 

When the cake has cooled it can be eaten.

 

Ps: If you like lukewarm cheesecake, you can of course shorten the waiting time 😉