Cheesecake with red jelly
- 1 kg Quark (20% fat in dry matter) )
- 200 g Sugar
- 5 Eggs (Gr. M)
- 2 packet span> Vanilla-flavored pudding powder
- grated zest and juice of 1⁄2 organic lemon
- 250 g whipped cream
- 1 Package Vanillin sugar
- 1 package Cream stabilizer
- 500 g span> ready-made red jelly (jar)
- Fat and breadcrumbs
- aluminum foil
90 minutes
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- 1.
- Grease springform pan (26 cm Ø) and sprinkle with breadcrumbs. Mix the quark, sugar, eggs, pudding powder, lemon zest and juice until smooth
- 2.
- Spread the mixture into the springform pan. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 50–60 minutes (cover after approx. 30 minutes)
- 3. Dt>
- Take out the cake and use a knife to detach it from the edge of the dish. Cool in the tin on a wire rack for about 1 hour. Then remove from the mold and let cool down completely
- 4.
- Whip the cream until stiff, pour in the vanilla sugar and the cream setting agent. Spread the cream loosely on the cake. Serve with red fruit jelly
- 5.
- Waiting time approx. 4 hours
1 piece approx:
- 250 kcal
- 1050 kJ
- 11 g protein
- 10 g fat
- 28 g carbohydrates
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