Mascarpone Cheesecake

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

For the ground:

  • 50 grams sugar
  • 100 g butter, soft
  • 150 grams flour
  • 1 teaspoon, leveled lemon peel, grated
  • 1 ½ pack baking powder

For the filling:

  • 2 egg yolks
  • 135 grams sugar
  • 50 ml vegetable oil
  • 1 teaspoon lemon peel, grated
  • 1 teaspoon vanilla flavor
  • 1 packet custard powder, vanilla
  • 150 g mascarpone
  • 500 g low-fat quark
  • 100 ml whipped cream
  • 2 egg whites
  • 1 pinch (s) salt
Mascarpone Cheesecake
Mascarpone Cheesecake

Instructions

  1. Grease and flour a springform pan with a diameter of 26cm. Line the bottom with parchment paper. Knead a shortcrust pastry from the dough ingredients and press it into the springform pan. The dough is only enough for a base without a rim. Cover the springform pan in the refrigerator.
  2. Preheat the oven to 175 ° C top and bottom heat.
  3. Mix the egg yolks, sugar, vegetable oil, lemon zest, vanilla flavor and vanilla pudding powder until creamy. Stir in the low-fat quark, mascarpone and whipped cream individually. Beat egg whites with a pinch of salt until stiff and fold into the quark mixture. Pour the filling into the springform pan and bake for 50-65 minutes until the cake is cooked through. Then let the cake cool down and run a knife around the cake before removing the springform pan to make sure that it comes off.

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