Cheesecake À La Meyer
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 250 g flour
- 120 g mararine or butter
- 75 grams sugar
- 1 packet vanilla sugar
- 1 teaspoon Baking powder
- 1 egg yolk
For the filling:
- 150 grams sugar
- 3 egg yolks
- 1 egg (s)
- 1 cup oil
- 1 packet vanilla sugar
- 1 packet custard powder (vanilla)
- 0.5 liter ½ milk (1.5%)
- 500 g low-fat quark
- 1 lemon (s), the grated zest and the juice from it
For the meringue topping:
- 3 egg whites
- 2 tablespoon sugar
Print Recipe
Pin Recipe Instructions
- Mix and knead all ingredients for the shortcrust pastry base. Pour into a springform pan lined with baking paper.
- Tip: I always make the dough with the mixer and then press the streusel evenly into my springform pan.
- Beat all the ingredients for the filling vigorously with the mixer (attention! It will be very liquid) and then pour it on the bottom.
- Bake in the preheated oven at 175 ° C - 190 ° C for about three quarters of an hour.
- Beat the 3 egg whites with the sugar until stiff and spread on the cake - either smoothly or in small waves. Bake the cake for another 15 minutes.
- It is best to let it rest overnight and under no circumstances try to remove the cake from the pan - it is not yet firm. The next day, carefully loosen the edge with a small knife and then serve.
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