classic cheesecake

For 16 pieces
  • 200 g Butter
  • 275 g Sugar
  • 225 g + 1 heaped tablespoon of flour
  • 8 Eggs (size M)
  • 500 g Lean quark
  • 1 packet vanillin sugar
  • grated zest of 1 untreated lemon
  • 1 more frequent Tbsp cornstarch
  • powdered sugar
  • fat and flour
  • flour
  • cling film
  • baking paper
90 minutes
150 g butter in pieces, 75 g sugar, 225 g Mix the flour and 1 egg with the dough hook of the hand mixer. Knead into a smooth dough with your hands. Wrap in foil and refrigerate for about 30 minutes. Grease a springform pan (26 cm Ø) and dust with flour. Roll out the shortcrust pastry into a round shape (approx. 32 cm in diameter) on a work surface dusted with flour. Line the mold with it and press the dough onto the edge. Prick the bottom several times with a fork. Refrigerate. Melt 50 g butter, let cool. 7 eggsseparate. Mix egg yolks, quark, 150 g sugar, vanilla sugar, lemon peel, 1 tablespoon flour and starch with the whisk of the hand mixer. Beat the egg white and 50 g sugar with the whisk of the hand mixer until stiff. Carefully fold the egg whites and melted butter into the curd mixture. Fill the mass on the bottom. Bake cakes in a preheated oven (electric stove: 175 ° C / fan oven: not suitable / gas: level 2) for about 1 hour. After about 40 minutes, cover with baking paper if necessary. Place the cake on a rack, remove from the edge and let cool in the tin. Serve dusted with powdered sugar
Wait approx. 30 minutes
1 piece approx.:
  • 290 kcal
  • 1210 kJ
  • 10 g protein
  • 14 g fat
  • 30 g carbohydrates


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