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
Silesian Cheesecake
Silesian Cheesecake

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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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