Moist, Bottomless Cheesecake

Summary

Ingredients

• 250 g butter, soft
• 250 grams sugar
• 4 egg yolks
• 4 egg whites
• 1 lime zest, grated (organic)
• 125 g durum wheat semolina
• 2 teaspoons baking soda
• 1 packet vanilla pudding powder
• 750 g low-fat quark
• salt
• Raisins, to taste

Print Recipe Pin Recipe

Instructions

1. Line the bottom of a size 26 springform pan with baking paper. Butter the edge and dust with flour. Separate the eggs, put the egg white in a tall container and set aside for now.
2. Beat the butter with the sugar and a pinch of salt until creamy. Immediately work the egg yolks one after the other into the butter mixture with the mixer. Also add the lemon zest, semolina, baking powder and pudding powder, finally add the quark and stir in until it becomes even. If you want, you can add raisins to taste. Finally, break open the egg white and fold in the egg whites. Pour the quark mixture into the prepared springform pan and smooth it out.
3. Bake in a preheated oven at 170 ° C top / bottom heat for about 60 minutes until golden yellow. Let cool a little, place on a wire rack and remove the base and baking paper.
4. Serving:
5. Cut the cheesecake into pieces of cake and serve. Good Appetite!