For Crust:
1/4 cup almonds, alternative: walnuts and/or hazelnuts
1/3 cup wholemeal rusk, or zweiback
1/4 cup sugar
1/4 cup butter, melted
For Cheese Filling:
6 cup cream cheese
1 ½ cup sugar
1/4 cup sour cream
1/8 cup flour
1 orange zest
1 lemon zest
1 tbsp lemon juice
2 tsp vanilla essence
2 egg yolks
5 medium eggs
For Glaze:
1 cup sour cream
1 tsp sugar
For Topping:
1 ¾ cup strawberries
1 ¾ cup strawberry mousse
Making the crust
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.
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 layer of foil and press on with your fingers. Remove the foil.
Making the cheese filling
Stir the cream cheese and add sugar, sour cream, flour, zests, lemon juice and vanilla essence one at a time.
Stir in the eggs and egg yolks one by one. Fill this batter into the pan and smooth down.
Baking the cake and serving
Preheat your oven to 275 degrees with air circulation (fan assisted/convection oven).
Insert the pan on the lowest grid of your oven. Bake it for 20 minutes, then remove it from the oven. Loosen the batter’s border around the pan by using a thin knife.
Leave the pan outside the oven for about 20 minutes, then carry on baking it for just under 2 hours. The interruption makes the cheesecake more even.
Maintain the cake’s light color by covering the pan with an oiled baking foil after 50 minutes. 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 minutes. Increase the oven temperature to 320 degrees with air circulation (fan assisted/convection oven).
Mix glaze ingredients, pour over the cake and smooth down. Bake it for another 15-20 minutes.
Remove from the oven and leave it to cool down in the springform pan. Chill it in the fridge until the following day.
Before serving, heat the pan’s bottom on a hotplate for just a few seconds. This makes it easier to let it slide on to a serving plate.
Top with strawberries and pour some strawberry mousse over each slice before serving.
Sugar: 53g
:
Calcium: 249mg
Calories: 991kcal
Carbohydrates: 61g
Cholesterol: 372mg
Fat: 78g
Fiber: 2g
Iron: 2mg
Potassium: 408mg
Protein: 17g
Saturated Fat: 42g
Sodium: 627mg
Vitamin A: 2907IU
Vitamin C: 23mg
