Bounty Cheesecake
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 1 hr 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg quark, regardless the fat level
- 200 g suar
- 3 packs vanilla sugar
- 1 tablespoon lemon juice
- 125 g butter, melted
- 150 ml buttermilk or milk
- 3 packs pudding powder, vanilla OR
- 115 g cornstarch
- 2 tablespoon semolina, (also works without)
- 4 egg (s), separated
- 1 pinch (s) salt
- 150 g chocolate bar, (bounty bar) OR
- 50 g desiccated coconut and
- 100 g chocolate, chopped
- 1 teaspoon Baking powder
Print Recipe
Pin Recipe Instructions
- First separate the eggs and beat the egg white with a pinch of salt until stiff. Put aside.
- In a small bowl, mix pudding powder or starch with semolina (you can also do without) and baking powder. Put aside.
- Beat the egg yolks with the sugar and vanilla sugar until lightly creamy. Now gradually add the liquid but no longer hot butter and continue beating vigorously. Carefully add the quark and keep beating.
- Add the pudding powder or starch mixture and (butter) milk together and beat on the lowest setting until the pudding powder or starch has mixed well with the quark mixture.
- Finally, carefully fold in the egg whites.
- Grease a springform pan and add half of the quark mixture.
- Chop the bounty bars into pieces of any size and distribute evenly over the curd mixture. (If you don`t like the bounty bars, you can use coconut flakes and chopped chocolate as a substitute)
- Now pour the rest of the quark mixture over it and smooth it out.
- Now put the cake in the preheated oven and bake at 180 ° C top / bottom heat or 165 ° C fan for about 60 minutes.
- (If the cake gets too dark, simply cover it with aluminum foil.)
- Let the cake rest in the closed and switched off oven for about 30 minutes, then remove and let cool down completely.
- Only then cut it, as it is still relatively soft beforehand and could run apart.
- If you like it more vanilla, you can add the pulp of a vanilla pod or a vanilla flavor.
- The cheesecake becomes very fluffy and creamy and tastes best the next day, if it is properly pulled through.
- The bounty bars give it a delicious aroma.
- (If you like, you can mix them with the dough right away, but I just wanted to sprinkle them on top)
- If you don`t like it so sweet, you can also reduce the sugar content, but I find it just right, but that`s always a matter of taste.
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