Sabine`s Cheesecake with Meringue Topping
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 300 grams flour
- 125 g mararine
- 125 g suar
- 1 egg (s)
- 2 teaspoons, leveled baking powder
For covering:
- 1 kg quark, (20-30% fat content)
- 300 g suar
- 1 cup sunflower oil or canola oil
- 6 egg yolks
- 2 packs custard powder
- 250 ml milk
- 250 ml cream
- 1 lemon (s), juice it
For the meringue topping:
- 6 egg whites
- 75 grams sugar
Print Recipe
Pin Recipe Instructions
- For the dough, beat the margarine, sugar and an egg with the mixer until creamy, then gradually mix in the flour mixed with the baking powder. Crumble this well-mixed kneading dough onto the drip pan (no baking sheet, as this has no complete rim all around) and press it down. Rub the drip pan a little with fat beforehand.
- For the topping, mix the quark, sugar, oil, egg yolk, vanilla pudding powder, milk, cream and lemon juice well with the electric mixer and distribute the cream on the kneading dough.
- Bake in the preheated oven at 180 ° C for 20-25 minutes.
- In the meantime prepare the meringue mixture. Beat the 6 egg whites with 75 g sugar to stiff egg whites. Remove the cake, add the egg whites to the cheese mixture and bake the cake for another 10 minutes.
- The cake is also easy to freeze in case anything is left over.
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