Cheese Cake With Candied Almonds
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INGREDIENTS

For 1 springform baking tin, 26 cm in diameter:

Base:

  • 250 g butter or oat biscuits
    		•
  • 100 g softened butter
    		•
  • 1 tsp. cinnamon
    		•   

    Cheese Mass:

  • 100 g butter
    		•
  • 5 eggs (medium)
    		•
  • 500 g creamy quark
    		•
  • 100 g sugar
    		•
  • 200 ml milk
    		•
  • The pulp of a vanilla pod
    		•
  • ½ tsp. cinnamon
    		•
  • 1 pinch of powdered cardamom
    		•
  • The zest and juice of a small organic orange
    		•
  • 90 g semolina
    		•
  • ½ tsp. baking powder
    		•   

    For the topping:

  • 200 g almonds in their skins
    		•
  • 100 ml water
    		•
  • 130 g sugar
    		•
  • 1 tsp. cinnamon
    		•   

    HOW TO MAKE IT

    Step 1/5

    Preheat the oven to 160°C (fan assisted). Line the base of the springform baking tin with baking paper. Add the biscuits to a large freezer bag and smash them with a rolling pin. Mix the broken biscuits with the soft butter and cinnamon in a bowl. Evenly spread the biscuit mass over the baking tin base and press lightly. Prebake in the centre of the oven for 15 minutes.

    Step 2/5

    For the cheese cake mass, melt the butter and allow to cool slightly. Separate the eggs, beat the whites until stiff and place to the side. Mix the quark with the liquid butter, sugar, milk and egg yolks. Add the vanilla pod pulp, cinnamon, cardamom and star anise. Also mix in the orange zest, 4 tablespoons of orange juice, semolina and baking powder. Gradually fold the beaten egg whites into the quark, place on the prebaked base and smooth out evenly.

    Step 3/5

    Bake on the bottom shelf of the oven for twenty minutes then separate the rising cake from the edge of the baking tin with the help of a knife before baking for a further 40 minutes.

    Step 4/5

    Remove from the oven and allow to briefly stand. Loosen the edge of baking tin and turn the cake out on a cake rack. Allow to cool.

    Step 5/5

    For the topping, roughly chop the almonds. Add the water, sugar and cinnamon to a pan. Allow the mixture to come to the boil and add the almonds. Stir with a wooden spoon and bring to the boil again. Boil over a medium heat until the liquid has reduced. Stir occasionally. Once the mixture has reduced, the sugar coating will harden. Keep stirring and heating the almonds until the sugar coating is fluid again and the almonds are covered with an even caramel coating. Remove the almonds from the pan at this point, place on baking paper and immediately separate using a fork or similar to prevent clumps forming. Then spread them over the cooled cheese cake.

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