American cheesecake

Name: American cheesecake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 6 Rusks (approx. 65 g); 75 g Cornstarch; 200 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 1 kg Edible quark (20 % fat in dry matter); 250 g Whipped cream; 2 Eggs (size M); 7-10 Tbsp Blueberries and lime slices; 7-10 Tbsp Aluminium foil; 7-10 Tbsp Grease

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

6 Rusks (approx. 65 g)
75 g Cornstarch
200 g Sugar
1 package Vanillin sugar
7-10 Tbsp grated rind of 1 untreated lemon
1 kg Edible quark (20 % fat in dry matter)
250 g Whipped cream
2 Eggs (size M)
7-10 Tbsp Blueberries and lime slices
7-10 Tbsp Aluminium foil
7-10 Tbsp Grease

Directions

1
Finely grind the rusks. Carefully grease the springform pan (24 cm Ø) and wrap in aluminium foil several times. Sprinkle the base with rusk crumbs. Mix starch, sugar, vanillin sugar and lemon zest. Add quark and mix well with the whisk of the hand mixer. Stir in cream and eggs carefully. Fill a fat pan of the oven about 1 cm high with boiling water and put it into the preheated oven (electric cooker: 200 °C/ circulating air unsuitable/ gas: level 3) on the middle shelf.
2
Carefully pour the quark mixture onto the rusk crumbs in the springform pan, smooth it down and place it in the fat pan. Bake for about 10 minutes. Reduce heat (electric oven: 125 °C/ gas: level 1) and bake for another 55-60 minutes. Remove from the oven and let cool on a rack. Remove the cake from the edge of the springform pan with a sharp knife and place on a cake plate. Decorate as desired with sugared blueberries and slices of lime