Supangle (Turkish Chocolate Pudding)
Almond Cheesecake
29 May 2024
Prep Time : 40 mins
Cook time : 50 mins
Servings : 10 People
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Almond Cheesecake
Ingredients
- 1.5 packs of oat biscuits
- 125 g of melted and warmed butter
- 1 tsp. cinnamon powder
- 2-3 medium-sized bitter almond cookies
For the filling:
- 800 g mild cream cheese
- 1 cup granulated sugar
- 4 eggs (at room temperature)
- juice of one lemon
- 2 packets of vanilla sugar
- 2-3 tbsp chocolate chips
For the sauce:
- 1 cup cherry juice or cherry compote
- 1 tbsp. heaped cornstarch
- 1 cup sour cherries (you can also use frozen sour cherries)
Almond Cheesecake
Instructions
- Grind the biscuits in a food processor until they turn into flour. Add cinnamon and melted butter, and prepare an elastic dough. Line a 20–22 cm-diameter springform pan with baking paper. Spread the prepared biscuit dough into the pan by pressing and raising the edges for about 2 cm. Put the springform pan in the refrigerator and leave it for at least 35 to 40 minutes.
- Crack the eggs into a deep mixing bowl. Add the sugar and beat with a mixer for 1 minute. Add lemon juice, vanilla, and cream cheese, and mix until all ingredients are mixed. Add the chocolate chips and mix.
- Grind the bitter almond cookies in a food processor. Get the biscuit layer out of the refrigerator and spread the crumbled bitter almond cookies. Pour the custard-like cream on it and smooth it with the back of a spoon. Bake in a preheated 150-degree oven for 45–50 minutes. Turn off the oven, but do not open the oven door until it cools down. Then take it out and refrigerate it with its springform pan for at least 3–4 hours.
- For the sauce, put cherry compote or cherry juice in a small saucepan. Add the starch and whisk while cooking over low heat until it thickens. When it boils, add the cherries and remove it from the stove. When it cools down, take it out of the springform pan and place it on a serving plate. Pour the sauce you prepared over it, and serve.
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