classic cheesecake

For 16 pieces
  • 125 g soft butter
  • 150 g Sugar
  • 1 packet vanillin sugar
  • 1 pinch salt
  • 4 Eggs (size M)
  • 2 untreated lemons
  • 1 kg Lean quark
  • 4 EL Milk
  • 6 EL semolina
  • fat and breadcrumbs
  • 2 EL Icing sugar for dusting
60 minutes
light
1.
Cut the butter into large pieces and place in a mixing bowl with the whisk of the hand mixer frothy sc hlagen. Add sugar, vanilla sugar and salt and stir until a creamy mixture is formed. Separate eggs. Stir the egg yolks into the fat and sugar mixture. Wash the lemons, rub dry and rub the peel. Squeeze 1 lemon. Stir in the quark, milk, semolina, lemon juice and zest. Beat egg whites until stiff and fold carefully into the quark mixture. Put the dough in a greased springform pan (26 cm Ø) sprinkled with breadcrumbs and smooth it out. Bake in a preheated oven (electric stove: 200 ° C / convection: not suitable / gas: level 3) for 45 minutes. If necessary, cover with parchment paper after 30 minutes of baking time. Let the cake cool down for about 10 minutes. Remove from the springform pan and let cool down completely. Dust with powdered sugar before serving
1Pieces approx:
  • 190 kcal
  • 790 kJ
  • 11 g protein
  • 8 g ​​fat
  • 16 g carbohydrates

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