Bottomless Cheesecake with Mascarpone

Summary

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

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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.