Dieter`s Cheesecake Without Bottom
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- g 1,000 quark (low-fat quark)
- 5 egg (s), size XL, egg yolk / egg white separated
- 125 g butter, soft
- 1 pck.pudding powder, vanilla (bourbon)
- 1 packet vanilla sugar
- 200 g powdered suar
- 1 pinch (s) salt
- some butter to grease the form
- 0.5 ½ lemon (s), untreated, zest zest
- Lemon juice
Print Recipe
Pin Recipe Instructions
- Mix egg yolks with butter, powdered sugar and vanilla sugar until frothy. Add the quark and vanilla pudding and stir well.
- Beat egg whites with a pinch of salt until stiff (egg whites). Add lemon juice to taste.
- Fold the egg white under the curd mixture so that small egg white spots can still be seen.
- If desired, stir the lemon zest into the mixture. Gives a fresh note.
- Put the dough in the springform pan, lightly greased with butter.
- Form on an oven grid, second rail from the bottom, at 170 degrees (hot air) for about 50 minutes in the oven. Switch off and leave with the residual heat in the oven for another 10-15 minutes. This prevents the cheesecake from sinking in.
- Take out and let cool in the mold. If necessary loosen the edge of the cake with a knife along the springform pan.
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