Classic cheesecake with shortcrust base

For 16 pieces
  • 250 g flour
  • 400 g Sugar
  • 1 Pinch Salt
  • 6 eggs (size M)
  • 125 g Butter
  • 750 g Lean quark
  • 250 g Schmand
  • 1 1/2 packet pudding powder 'vanilla flavor'
  • grated zest of 1 untreated lemon
  • 1 EL Icing sugar for dusting
  • lemon balm
  • flour
  • flour and fat
  • cling film
105 minutes
Put flour, 100 g sugar, salt, 1 egg and butter in flakes in a mixing bowl and mix with theKnead the dough hook of the hand mixer to form a smooth dough. Wrap in cling film and refrigerate for 30 minutes. Roll out the shortcrust pastry into a circle (32 cm Ø) on a floured work surface. Line a springform pan (26 cm Ø) that has been greased and dusted with flour, pressing approx. 3 cm high on the edge. Prick the dough several times with a fork, chill for another 10 minutes. In the meantime, separate 5 eggs. Put the egg yolk, quark, sour cream, pudding powder, 300 g sugar and lemon zest in a mixing bowl and mix with the whisk of the hand mixer to a homogeneous mass. Beat egg whites until stiff. Fold into the curd mixture in portions. Pour the mixture onto the shortcrust pastry and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / convection: not suitable / gas: level 2) for 65-75 minutes. If necessary, cover the cake halfway through the baking time. Take out of the oven, place on a wire rack and remove from the springform pan with a knife. Allow to cool in the mold. Remove the cooled cake from the pan and place on a cake plate. Dust the center of the cake with powdered sugar and decorate with lemon balm. Whipped cream tastes good with it
Waiting time approx. 6 hours
1 piece approx .:
  • 330 kcal
  • 1380 kJ
  • 11 g protein
  • 12 g fat
  • 42 g carbohydrates


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