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
Print Recipe
Pin Recipe Instructions
- 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.
- Preheat the oven to 175 ° C top and bottom heat.
- 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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