Advent cheese cake

Ingredients for Advent cheese cake
Amount | Ingredient |
---|---|
150 grams | Butter |
100 grams | Cane sugar |
2nd Egg (s) | 300 grams |
Flour | 100 grams |
Ground nuts | 1 tsp |
Cinnamon | |
Clove (s) ground | 3 tbsp |
Rum | |
For the topping: | 1 box |
Bulb (s) | |
For the cream: | 3rd Egg (s) |
100 grams | Sugar |
750 g | Cream cheese |
2 tbsp | Cornstarch |
2 tbsp | Lemon juice |
250 grams | Cranberry |
Advent cheese cake Directions
A 26-greased springform pan it and chill. Stir the batter for butter with sugar until foamy, stir in the eggs one by one. Mix the flour with nuts and spices and mix with the rum, stir, creating a soft but not sticky batter. The form with ½ -2 / 3 of dough lining, thus creating an approximately 3-cm-high rim. The mold in the refrigerator, fill the rest of the dough into a piping bag. The pears and drain well. Preheat the oven to 180 ° C meanwhile the upper / lower heating elements. The eggs with the sugar until creamy, the cheese, stir in lemon juice and strength. The pear halves in half again and place on each of the dough into the mold. The quark mass cancel out and bake in preheated oven for about 40 minutes pre-baking. Then take out and spread the cranberry it. Sprinkle with the remaining dough from the pastry bag with a mesh edge or any other pattern on the compote. Then again about 25-30 minutes until done.