{"id":1009,"date":"2011-04-25T11:15:02","date_gmt":"2011-04-25T11:15:02","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1009"},"modified":"2011-04-25T11:17:37","modified_gmt":"2011-04-25T11:17:37","slug":"amerikanischer-kasekuchen","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/25\/amerikanischer-kasekuchen\/","title":{"rendered":"Amerikanischer K\u00e4sekuchen"},"content":{"rendered":"

Zutaten:<\/b>
\n200 g Zwieb\u00e4cke oder Butterkekse
\n125 g weiche Butter
\n2-3 El Puderzucker
\nF\u00fcllung: <\/em>
\n200 g k\u00f6rniger Frischk\u00e4se
\n400 g Doppelrahm-Frischk\u00e4se
\n100 g Creme fraiche
\n2 El Zucker
\nabgeriebene Schale von 1 Zitrone
\nGarnierung:<\/em>
\n250 g Erdbeeren
\neinige Bl\u00e4ttchen Zitronenmelisse<\/p>\n

\nZubereitung: <\/b>
Zuerst den Frischk\u00e4se in einem Sieb abtropfen lassen. Die Zwieb\u00e4cke oder die Butterkekse in der K\u00fcchenmaschine fein zerkleinern oder zwischen zwei Lagen Klarsichtfolie mit dem Nudelholz fein zerdr\u00fccken. Fett und Puderzucker schaumig r\u00fchren. Die zerkleinerten Br\u00f6sel unterr\u00fchren. Die Mischung in eine 24 cm gro\u00dfe Tortenform geben und diese damit auskleiden. Die Form kalt stellen. Den k\u00f6rnigen Frischk\u00e4se mit dem Frischk\u00e4se und der Creme fraiche zu einer cremigen Masse verr\u00fchren. Mit Zucker und Zitronenschale abschmecken. Die Erdbeeren waschen, putzen und halbieren oder in Scheiben schneiden. Die Frischk\u00e4semischung auf den Tortenboden geben, mit Erdbeeren und Zitronenmelisse garnieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten: 200 g Zwieb\u00e4cke oder Butterkekse 125 g weiche Butter 2-3 El Puderzucker F\u00fcllung: 200 g k\u00f6rniger Frischk\u00e4se 400 g Doppelrahm-Frischk\u00e4se 100 g Creme fraiche 2 El Zucker abgeriebene Schale von 1 Zitrone Garnierung: 250 g Erdbeeren einige Bl\u00e4ttchen Zitronenmelisse Zubereitung: Zuerst den Frischk\u00e4se in einem Sieb abtropfen lassen. Die Zwieb\u00e4cke oder die Butterkekse in … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[27],"tags":[13,30],"class_list":["post-1009","post","type-post","status-publish","format-standard","hentry","category-geback","tag-kase","tag-kuchen","item-wrap"],"yoast_head":"\nAmerikanischer 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Ricotta 200 g Zucker 1\/2 Zitrone, nur ausgeriebene Schale 1\/2 Zitrone; Saft und ausgeriebene Schale 4 EL Grappa Weintrester-Branntwein 6 Eier 20 g Butter 10 g Mehl Pfefferminzsauce: 1\/2 l Milch 1 Bund Pfefferminze; frisch 5 Eigelb 150 g Zucker Zubereitung Brocciu ein milder Frischk\u00e4se\u2026","rel":"","context":"In "Geb\u00e4ck"","block_context":{"text":"Geb\u00e4ck","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/geback\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1902,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/06\/05\/erdbeerschnitten\/","url_meta":{"origin":1009,"position":4},"title":"Erdbeerschnitten","author":"Steffen","date":"5. Juni 2011","format":false,"excerpt":"Zutaten 1 Paket Bl\u00e4tterteig, tiefgek\u00fchlt 50 g Butter 2-3 EL Zucker weiterhin 1 kg Erdbeeren 200 g Quark (saure Sahne oder Frischk\u00e4se) 200 g Sahne 2-3 EL Zucker Zubereitung Schnell zubereitet, wenn sich G\u00e4ste zum Kaffee ansagen. 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September 2014","format":false,"excerpt":"Zutaten Boden 100 g Zwieback 100 g Butter 1 Packung Dr. Oetker Finesse geriebene Zitronenschalen F\u00fcllung 6 Blatt Gelantine, wei\u00df 250 g Ricotta (italienischer Frischk\u00e4se) 250 g Blaubeeren 75 g Zucker 1 Messerspitze geriebene Muskatnu\u00df 200 g Schlagsahne zum Einstreichen 1 Packung Sahnesteif 1 TL Zucker 300 g Sahne au\u00dferdem\u2026","rel":"","context":"In "Geb\u00e4ck"","block_context":{"text":"Geb\u00e4ck","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/geback\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/1009","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=1009"}],"version-history":[{"count":2,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/1009\/revisions"}],"predecessor-version":[{"id":1011,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/1009\/revisions\/1011"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=1009"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=1009"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=1009"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}