American Cheesecake

For 12 pieces
  • 6 Rusks (approx. 65 g)
  • 75 g Cornstarch
  • 200 g Sugar
  • 1 packet vanillin sugar
  • grated zest of 1 untreated lemon
  • 1 kg Quark (20% fat i. Tr.)
  • 250 g whipped cream
  • 2 Eggs (size M)
  • Blueberries and lime slices
  • Aluminum foil
  • fat
90 minutes
Finely grind the rusks. Carefully grease the springform pan (24 cm Ø), wrap several times in aluminum foil. Sprinkle the base with rusk crumbs. Mix the starch, sugar, vanilla sugar and lemon zest. Add the quark and stir well with the whisk of the hand mixer. Carefully stir in the cream and eggs. Fill a drip pan of the oven approx. 1 cm high with boiling water and slide it into the preheated oven (electric stove: 200 ° C / unsuitable convection / gas: level 3) on the middle rail. Carefully pour the quark mixture onto the rusk crumbs in the springform pan, smooth out and place in the drip pan. Approx. Bake for 10 minutes. Reduce the heat (electric stove: 125 ° C / gas: level 1) and bake for another 55-60 minutes. Take out of the oven and let cool on a rack. Use a sharp knife to remove the cake from the edge of the springform pan and place on a cake plate. Decorate with sugared blueberries and lime slices if you like
1 piece approx:
  • 280 kcal
  • 1170 kJ
  • 13 g protein
  • 12 g fat
  • 30 g carbohydrates


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