Bottomless Cherry Cheesecake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 egg (s)
- 1 kg quark
- 1 lemon (s), untreated, juice and grated zest it
- 1 pack ready mix (cheesecake aid)
- 200 g suar
- 2 packs vanilla sugar
- 1 glass sour cherries, drained weight 350 g
- 1 packet baking powder
- Breadcrumbs for the mold
- Butter for the mold
- Icing sugar for dusting
Print Recipe
Pin Recipe Instructions
- Drain the cherries.
- Preheat the oven (top / bottom heat: 170 ° C, convection: 150 ° C). Butter a springform pan with a diameter of 26 cm and sprinkle with breadcrumbs.
- Separate the eggs. Beat the egg whites until stiff and set aside. Beat the egg yolks with sugar and vanilla sugar until frothy. Gradually add the quark. Add the lemon zest and lemon juice. Mix in the baking powder and cheesecake aid. Finally fold in the egg white with a whisk.
- Distribute 1/3 of the batter evenly in the prepared dish, distribute the cherries evenly on top, pour the remaining batter over it. Bake for about 1 hour.
- Sprinkle some powdered sugar over the top before eating.
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