Vanilla Cheesecake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 150 g butter
- 50 grams sugar
- 300 grams flour
- 60 ml water
For covering:
- 500 g quark, 20%
- 500 g quark, 40%
- 200 g double cream cheese
- 2 packs custard powder (Bourbon vanilla)
- 25 g cornstarch
- 10 ml lemon juice
- 250 grams sugar
- 1 packet vanilla sugar
- 5 egg (s), separated
- possibly fruit
Print Recipe
Pin Recipe Instructions
- For the dough, put all the ingredients in a bowl and knead vigorously until the dough is uniform.
- Now put the dough in the well-greased springform pan and press it on, pull up the edge and press it down nicely. (Fruit can be spread on it if you like)
- For the quark mixture, separate the eggs and beat the egg whites until stiff. Beat the egg yolks with the sugar and vanilla sugar until creamy. Now gradually add the quark and cream cheese, lastly the squeeze of lemon juice. Beat until it is smooth. Mix the pudding powder with the starch and stir in briefly. Finally, carefully fold in the stiffly beaten egg white.
- Pour the quark mixture onto the dough and smooth it out.
- Place the cake in the preheated oven and bake at 180 ° C top / bottom heat or 165 ° C fan for about 60 minutes. (If the cake gets too dark, simply cover it with aluminum foil.)
- Let the cake rest in the closed and switched off oven for about 20 minutes, then remove and let cool down completely.
- Tip:
- The pudding powder can be completely replaced by starch (would then be a total of approx. 100 g) and simply add 1 vanilla stick or the pulp.
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