American Cheesecake

For 12 pieces
  • 4 Rusks (approx. 40 g)
  • 75 g Cornstarch
  • 200 g Sugar
  • 1 packet vanillin sugar
  • grated zest of 1 untreated lemon
  • 1 kg Quark (20% fat i. Tr.)
  • 1 (250 g ) Mug of whipped cream
  • 2 Eggs (size M)
  • Strawberries and lemon balm
  • extra strong aluminum foil
  • fat
  • Freezer bags
90 minutes
light
1.
Put the rusks in a freezer bag and grind them finely with a paper towel. Wrap the springform pan (24 cm Ø) several times in aluminum foil. Grease the form carefully. Sprinkle with rusk crumbs.
2.
Mix the starch, sugar, vanilla sugar and lemon zest. Add the quark and stir well with the whisk of the hand mixer. Add the cream and eggs and stir in carefully. Fill a drip pan about 1 cm high with boiling water.
3.
Slide into the preheated oven (electric stove: 200 ° C / gas: level 3) on the middle rail. Curd mass into theFill the springform pan, smooth out. Place the tin in the drip pan and bake for 10 minutes.
4.
Then turn the oven down (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. Loosen the springform pan with a sharp knife.
5.
Take the cake out of the tin and serve on a cake plate, decorated with strawberries and lemon balm, if you like.
1 piece approx:
  • 270 kcal
  • 1130 kJ
  • 13 g protein
  • 12 g fat
  • 28 g carbohydrates

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