Embark on a culinary adventure with this Bee Sting Cheesecake, a unique blend of creamy, tangy quark filling nestled on a crisp shortcrust base, crowned with a sweet and crunchy almond topping. This recipe marries the classic German Bienenstich cake’s flavors with the smooth, rich texture of cheesecake, creating a dessert that’s both sophisticated and irresistibly delicious.
Why You’ll Love This: This cheesecake variant brings a delightful twist to the traditional Bienenstich, or “Bee Sting” cake, with its luxurious quark filling and a caramelized almond crust that adds just the right amount of sweetness and texture. It’s a perfect balance of flavors that cheesecake and almond lovers will adore. The lemon zest in the filling adds a refreshing zing that cuts through the richness, making each bite as tantalizing as the last.
Perfect Occasion: Ideal for special occasions, celebrations, or as a show-stopping dessert for holiday gatherings. It’s also a lovely addition to afternoon tea or coffee, offering a sophisticated taste that’s sure to impress guests and satisfy those with a penchant for gourmet desserts.
Decoration Tips: Once chilled, garnish the cheesecake with additional whipped cream swirls, fresh berries, or lemon zest for an extra pop of color and flavor. A light dusting of powdered sugar over the almond topping can also add a subtle sweetness and an elegant finish.
For the Shortcrust Pastry:
- 45g soft butter
- 140g flour
- 50g sugar
- 1 egg
- 1 tsp baking powder
- A pinch of salt
Quark Filling:
- 600g low-fat quark
- Zest of one organic lemon
- 160g sugar
- 50g melted butter (cooled to lukewarm)
- 1 packet vanilla custard powder
- 200ml cream
- 2 eggs
- 1 packet vanilla sugar
Almond Topping:
- 130g sliced almonds
- 25g butter
- 50g honey
- 1 tbsp sugar
- 1 tbsp milk
Directions:
- Combine all shortcrust pastry ingredients in a bowl and knead into a dough. Press this dough into a greased 24/26cm springform pan and refrigerate.
- Preheat your oven to 170°C (338°F) with both top and bottom heat.
- For the filling, mix lukewarm melted butter with sugar, lemon zest, and vanilla sugar. Stir in custard powder, eggs, and cream. Gently fold in the quark and smooth the mixture into the springform pan. Bake for 65 minutes, placing a bowl of water on the oven floor to prevent drying.
- To prepare the topping, boil honey, sugar, and butter, then deglaze with milk. Stir in the almond slices. Spread this mixture over the cheesecake after 55 minutes of baking and return to the oven for another 10 minutes.
- Allow the cheesecake to cool slowly with the oven door ajar for about 20 minutes, then chill in the refrigerator for at least 5 hours, preferably overnight.
Enjoy this delightful Bee Sting Cheesecake as it brings a piece of German confectionary tradition to your table, promising a sweet, tangy, and texturally satisfying dessert experience. Enjoy!
