Cheesecake, Creamy and Fluffy
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 g mararine
- 360 g flour
- 290 g suar
- 1 packet baking powder
- 5 egg (s)
- 2 packs vanilla sugar
- 1 tablespoon milk
- 1 squirt lemon juice
- 750 g quark 40%
- 1 cup cream
- 250 ml milk
Print Recipe
Pin Recipe Instructions
- For the shortcrust pastry, stir the margarine with 90 g sugar and 1 packet of vanilla sugar until frothy. Then add 250 g of flour and the baking powder, 1-2 tablespoons of milk and 1 egg. Knead a smooth dough and refrigerate for 1 hour.
- Separate 4 eggs for the filling, beat the egg whites until stiff and set aside. Mix the egg yolks with 200 g sugar and 1 packet of vanilla sugar for about 5 minutes until frothy. Add a few squirts of lemon juice. Add the quark and mix everything well, stir in 250 ml milk with the hand mixer on speed 1. Sift 110 g flour over it and mix everything again carefully. Finally, whip in the cream until stiff and fold in and also fold in the egg white that has already been whipped until stiff.
- Roll out the shortcrust pastry and place in a 28 cm springform pan. Spread the filling on it and bake the cake for about 90 minutes at 180 degrees (top / bottom heat).
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