Creamy and Tender Cheesecake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 75 g butter
- 65 g suar
- 1 egg (s)
- 200 g flour
- 1 teaspoon Baking powder
- 500 g quark
- 2 egg (s)
- 180 g suar
- 1 packet vanilla sugar
- 1 point pudding powder, vanilla
- 0.5 ½ cup oil
- 0.5 liter ½ milk
Print Recipe
Pin Recipe Instructions
- For the dough base:
- Mix the butter with sugar until frothy. Add the egg. Mix in flour and baking powder and stir in. Let the dough rest in the refrigerator for 1 hour.
- Grease a springform pan (26 cm) with butter and flour, line with the dough, so also pull up the edge.
- For the filling, stir together the quark, eggs, sugar, vanilla sugar and custard powder. Slowly add the oil and milk while stirring. This mass is now very fluid, but that`s right.
- Pour into the mold and bake at 180 ° C for about 1 hour on the lowest sliding bar of the oven. It is then still relatively liquid and must therefore remain in the open oven for about 2 hours.
- The cheesecake works best when it has had time to set overnight.
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