Summary

Ingredients

For the filling:

• 600 g quince (s)
• 1 tablespoon butter
• 1 tablespoon sugar
• 1 packet vanilla sugar
• 1 lemon (s), add the juice

For the kneading dough:

• 250 g flour
• 0.5 ½ teaspoon, leveled baking powder
• 100 g suar
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 1 egg (s)
• 125 g butter, soft
• 2 tablespoon water, (about)

For covering:

• 50 g almond (s), rated or hazelnuts
• 200 g whipped cream
• 4 medium egg (s)
• 150 grams sugar
• 1 packet lemon peel, grated
• 2 packs pudding powder, vanilla
• 500 g low-fat quark
• 500 g layer cheese, (20% fat) or quark
• 300 g creme léère

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Instructions

1. Filling:
2. Peel the quince, cut into eighths, core, cut into slices and weigh 500 g. Melt the butter in a small saucepan. Add sugar, vanilla sugar, quince and lemon juice, stir and cook with the lid on over low heat for about 10 minutes until al dente. Drain the quinces on a colander.
3. For the topping, roast the almonds or nuts in a coated pan without fat until golden yellow. Grease the springform pan (28cm). Preheat the oven to 200 ° C.
4. Kneaded dough:
5. Mix flour with baking powder in a mixing bowl. Add the remaining ingredients and mix everything into a dough with a mixer, then shape into a ball.
6. Roll out 2/3 of the dough on the springform pan and prick several times with a fork. Place the edge of the springform pan around it and prebake in the lower third for approx. 15 minutes.
7. Place the springform pan on a wire rack and let the base cool down. Reduce the oven temperature to 160 ° C.
8. Shape the rest of the dough into a long roll. Place the roll as an edge on the dough base and press it against the mold so that an edge about 4 cm high is created. Spread the quince pieces on the pre-baked base.
9. Covering:
10. Whip the cream. Beat eggs with sugar and finesse in a mixing bowl with a mixer for about 2 minutes. Stir in the pudding powder, quark, layered cheese and crème légère. Finally fold in the cream. Pour the quark mixture evenly onto the quince and sprinkle with almonds or nuts.
11. Bake in the lower third for about 80 minutes.
12. After the baking time, let the cake stand in the switched off oven for about 15 minutes, then let it cool in the tin on a wire rack.
13. Tips:
14. * You can also use apples or pears instead of quinces. Then only steam them for about 5 minutes.
15. * Refine the quark topping with a little cinnamon.
16. * You can also bake the cheesecake in a springform pan (Ø 26 cm). Then press the edge of the dough all the way to the top. The baking time remains the same.