Aunt Gertrud`s Cheesecake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 330 g flour
- 130 g suar
- 130 g butter, or mararine
- 2 medium egg (s)
- 2 packs vanilla sugar
- 1 packet baking powder
For the filling:
- 1 kg low-fat quark
- 300 g suar
- 2 packs vanilla pudding powder for cooking
- 100 ml sunflower oil
- 600 ml milk
- 4 egg (s)
- possibly lemon peel, grated, or rum flavor (for quark mass)
Print Recipe
Pin Recipe Instructions
- For a 28 springform pan.
- Make a kneading dough from the dough ingredients and distribute it evenly in a springform pan and pull it up to the edge.
- Mix the ingredients for the filling and pour the quark mass (attention, it is thin!) Into the mold lined with the dough. Bake in a preheated oven at 200 degrees (convection 175 degrees) for a good hour.
- (Note from the chef`s recipe editing: Caution! No pudding is made from the pudding powder here. The pudding powder serves as a binding for the quark mass and is simply mixed with the other ingredients for the filling.)
- Caution: Do not remove the cake from the pan until it has completely cooled, as the consistency of the curd mixture is still too soft immediately after removing it from the oven.
- You will be rewarded with a cheesecake that you have certainly never eaten before and that cannot be bought at any bakery with this taste.
- I`ve made this recipe umpteen times. The cake is just great! The best thing about it is that it really doesn`t collapse, even though the curd mass is liquid at the beginning. It stays as high as it is in the cake pan even after baking.
- For me this is the best cheesecake recipe there is.
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