Farmer`s Cheesecake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 10 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 65 g butter
- 65 g suar
- 1 egg (s)
- 150 grams flour
- 1 teaspoon, leveled baking powder
For covering:
- 500 g quark
- 130 g suar
- 2 packs vanilla sugar
- 1 packet custard powder, vanilla
- 75 ml oil
- 200 ml cream
- 250 ml milk
- 1 cup sour cream, (200 g)
- 4 egg yolks
For the hood:
- 4 egg whites
- 45 g suar, (3 tablespoon)
Print Recipe
Pin Recipe Instructions
- Combine butter, sugar and egg, mix in flour and baking powder and pour in. Spread into a greased and spread cake pan (26 cm diameter).
- Mix all ingredients together for the filling. Carefully pour the liquid mixture onto the batter.
- Bake in the preheated oven on the 2nd rack from the bottom at 180 degrees lower / upper heat for about 60 minutes. I prefer hot air at 160 degrees, also 60 minutes.
- In good time before the end of baking for the meringue, beat the egg whites with the sugar until stiff. Spread on the hot cake and bake for another 10 minutes at the same temperature.
- Remove the cake from the edge with a knife so that the meringue does not tear. Let it cool down in the mold overnight because when it is pulled through, it tastes twice as good.
- For a sheet cake (42 x 29 x 4 cm WxHxD) I use double the amount.
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