Silesian Cheesecake
by Editorial Staff
Summary
| Prep Time | 55 mins |
| Total Time | 2 hrs 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the ground:
- 100 g flour
- 75 g cornstarch
- 1 teaspoon Baking powder
- 50 grams sugar
- 1 egg (s)
- salt
- 100 g butter, cold
For covering:
- 1 kg quark
- 125 ml sour cream
- 200 g suar
- 4 egg yolks
- 4 egg whites
- 1 pinch (s) salt
- 1 tablespoon rum
- 80 g raisins
- 1 tablespoon cornstarch
- Flour for the work surface
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- For the base, sieve the flour, starch and baking powder onto a work surface. Put the sugar, egg and salt in the middle and spread the cold butter over it. Process everything quickly to a smooth dough and put it in the fridge for about 30 minutes, wrapped in foil.
- Roll out the dough on a floured work surface into a circle (34 cm) and line a greased springform pan (26 cm) with it. Pull up an approx. 4 cm high edge. Chill the mold.
- For the quark mixture, soak the raisins in rum. Beat the egg whites with a pinch of salt until stiff. Strain the quark through a sieve. Stir in sour cream, sugar, egg yolk. Dab the raisins and mix with the starch and fold into the curd mixture. Stir in 4 tablespoon egg white, fold in the rest.
- Pour the quark mass into the mold and bake in the oven preheated to 175 ° C for about 65 minutes, possibly cover with aluminum foil if it browns too much. Let cool in the oven with the door closed for about 1 hour. Then take it out of the oven and cut something on the edge with a knife so that it does not tear.
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