American cheesecake

Name: American cheesecake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 4 Rusks (approx. 40 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); 1 (250 g ) Cup of whipped cream; 2 Eggs (size M); 7-10 Tbsp Strawberries and lemon balm; 7-10 Tbsp extra strong aluminium foil; 7-10 Tbsp Grease; 7-10 Tbsp Freezer bag

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

4 Rusks (approx. 40 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)
1 (250 g ) Cup of whipped cream
2 Eggs (size M)
7-10 Tbsp Strawberries and lemon balm
7-10 Tbsp extra strong aluminium foil
7-10 Tbsp Grease
7-10 Tbsp Freezer bag

Directions

1
Put the rusks in a freezer bag and grind finely with a kitchen roll. Wrap the springform pan (24 cm Ø) several times in aluminium foil. Grease the mould carefully. Sprinkle with rusk crumbs.
2
Mix starch, sugar, vanillin sugar and lemon peel. Add quark and mix well with the whisks of the hand mixer. Add cream and eggs and stir in carefully. Fill a fat pan about 1 cm high with boiling water.
3
Place in the preheated oven (electric cooker: 200 °C/ gas: level 3) on the middle shelf. Pour the quark mixture into the springform pan and smooth it down. Place the pan in the fat pan and bake for 10 minutes.
4
Then turn down the oven (electric oven: 125 °C/ gas: level 1) and bake for another 55-60 minutes. Remove from oven and let cool on a rack. Remove from the edge of the springform pan with a sharp knife.
5
Remove the cake from the mould and serve on a cake platter decorated with strawberries and lemon balm as desired.