Bottomless Cheesecake with Mascarpone

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 6 egg (s)
  • 125 g butter, soft
  • 200 g suar (less dependin on taste)
  • 1 packet vanilla sugar
  • 20 g cornstarch
  • 500 g mascarpone
  • 750 g quark (low-fat quark)
  • 1 packet custard powder (vanilla)
  • 2 tablespoon breadcrumbs for the pan
  • Fat for the shape
Bottomless Cheesecake with Mascarpone
Bottomless Cheesecake with Mascarpone

Instructions

  1. Separate eggs. Beat egg yolks, butter, vanilla sugar and sugar until creamy. Mix the custard powder with cornstarch, stir into the cream with the mascarpone and quark. Beat egg whites and fold in carefully.
  2. Pour the dough into a large springform pan (28-30 cm in diameter) lined with baking paper, greased on the edge and sprinkled with breadcrumbs, and bake in the preheated oven for approx. 60 - 90 minutes, depending on the oven. (E-stove 160 ° degrees / convection 150 ° degrees).
  3. Tip: I bake each cheesecake for about 60 minutes at 150 ° - 160 ° degrees circulating air and then leave the cake to cool in the oven with the door closed.

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