Cheesecake for Small Baking Pan
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g quark, 40% fat content or less
- 150 g yourt
- 2 egg (s)
- 1 packet vanilla pudding powder
- 80 g suar
- 1 small Glass morello cherries, tangerines, peaches or or or
- 100 g shortbread (s)
- 50 g butter
Print Recipe
Pin Recipe Instructions
- It is best to let the fruits drain in a sieve 1 hour before preparation.
- Line the springform pan with baking paper and grease the edges with oil or margarine. Preheat the oven to 180 ° C top / bottom heat.
- Heat the butter slowly and crumble the biscuits (works best if you first put them in a freezer bag and roll over them a few times with a rolling pin). Mix the biscuit crumbs and butter, spread them on the bottom of the mold and press gently with a tablespoon.
- Separate eggs. Beat the egg whites. Mix the quark, yoghurt, egg yolk, custard powder, sugar and vanilla sugar together well. Then fold in the egg whites. mix.
- Spread the drained fruit on the biscuit base, pour the quark mixture over it and smooth it out.
- Bake the cake in the lower third of the oven for 60 minutes. If it turns brown too early, you can put a piece of aluminum foil over the mold. So it can finish baking without getting darker.
- Tip:
- I also used this recipe for cakes in a jar, but left out the biscuit base in the preserving jars. The canned cake will keep for about 2-3 weeks. (You can find detailed instructions for the cake in a glass in the group of the same name)
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