Cheesecake Without Egg
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 grams flour
- 175 g mararine
- 80 g cane suar
- 2 teaspoons baking soda
- 500 g low-fat quark
- 150 ml skimmed milk
- 200 g mararine
- 50 grams sugar
- 1 tablespoon flour
- 35 g cornstarch
Print Recipe
Pin Recipe Instructions
- Hello, here is my egg-free cheesecake recipe! I have been looking for egg-free cake recipes for a long time because my brother has a strong egg allergy, but there are only a few recipes and not all of them succeed. This cheesecake recipe has always succeeded so far and is super delicious - have fun trying it out!
- Preheat the oven to 160 degrees.
- For the dough, put the flour, cane sugar, baking powder and margarine in a bowl and knead into a firm dough with your hands. If the margarine is too firm, you can warm it up briefly in a pot or in the microwave beforehand.
- Grease a springform pan (26 cm) well and add the kneaded dough. The dough must now be distributed as evenly as possible on the bottom of the springform pan and pressed down so that an approx. 2 cm high edge is created.
- For the filling, heat the margarine, put it in a bowl and add the sugar so that it can dissolve a little. Then add all the remaining ingredients and stir everything with a whisk / mixer until smooth. Now simply pour the mixture onto the cake base.
- Bake for 60 - 70 minutes at 160 degrees.
- You may have to put a piece of aluminum foil on the baking pan after approx. 40 minutes so that the surface does not get too dark.
- Variation: If you like, you can add a few more mandarins, cherries or peaches to the filling.
- Good succeed!
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